Tomato Bisque
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Description: Using dry red wine, light cream, cheddar cheese, celery, butter, and onion.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Tomato Bisque Recipe By : Donna St. George - NY Times -8-20-97 Serving Size : 4 Preparation Time :0:45 Categories : Soups Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1 medium onion -- chopped 1 stalk celery, -- finely chopped 1 clove garlic -- minced 2 pounds ripe tomatoes, peeled -- coarsely chopped 5 leaves fresh basil -- torn into pieces 1 sprig fresh thyme, or 1/2 teaspoon dried 1 teaspoon dried oregano 1 teaspoon salt 2 tablespoons dry red wine freshly ground black pepper -- to taste 1 cup light cream 2 teaspoons cheddar cheese -- finely gratedj Croutons for garnish 1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion , celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow n. 2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2 0 minutes. 3. Puree the mixture in batches in a blender or food processor. Return to pot, and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli ng of cheddar cheese and croutons. - - - - - - - - - - - - - - - - - - NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0
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