Ian’s Tomato Bisque
What makes a soup a bisque, you ask? A bisque is a smooth, creamy soup. Usually cream is added to the pureed soup at the end to thicken it and cut the acidity. Remember, don’t let the soup boil once you’ve added the cream.
¼ cup olive oil or butter
1 large carrot
1 large onion
1 stalk of celery
4 cloves of garlic
White wine – optional (just a bit for deglazing the pan)
2 28oz cans of San Marzano tomatoes, diced
2 cups vegetable or chicken stock
1 tsp Herbs de Provence
¼ – ½ cup heavy cream
1 Parmesan rind
20 basil leaves chopped finely, or basil oil
Coarse salt (preferably Maldon salt)
Saute the onions in the olive oil for about 5 minutes. Then add the carrots, celery and garlic and sweat them down for another 10 minutes or so.
Deglaze the pot with white wine.
Add the Herbs de Provence.
Crush the tomatoes with a potato masher or in your hands. Add them to the pot and stir.
Then add the stock and parmesan rind and stir.
Bring to a gentle simmer and cook for two hours or so.
Remove the parmesan rind. If you’d like a smoother soup, let it cool a bit and puree with an immersion blender. Then add in the cream, stir it in and heat the soup through again.
Finish with a sprinkle of sea slat and swirl of basil oil or fresh basil.
Categories: Food and Recipes, Uncategorized
