This traditional recipe of Tomato Basil Bisque has been evolving over time. Well, it is not the only one as many of the available recipes have also been evolving. This is due to the advancement of technology that can help to make out lives easier and more comfortable. One of the changes in the recipe is the use of canned tomato. Although the fresh tomatoes may give you all of their natural goodness, but sometimes for the convenience of the chef as the fresh tomatoes often cause more trouble, canned tomatoes are chosen. Which one do you prefer? It is up to you.
Here is the recipe for the rich yet thin tomato bisque:
2 cans of diced tomatoes (it is recommended to use the 14.5 oz of Del Monte Diced Tomato with Basil, Oregano and Garlic
2.5 cups of chicken stock
3 divided tablespoons of butter
0.25 cup of shallot, finely chopped
3 tablespoons of fresh parsley, finely chopped
Salt and pepper to taste (for better results, use the freshly ground pepper)
0.5 cup of heavy cream
0.3 cup of half and half
An optional addition of sherry, a dash would be sufficient
Cooking instruction:
1. Take a large pot to melt one tablespoon of butter over medium heat
2. When it melts, add the shallots. Stir the it occasionally and wait for a minute or two until the shallot turn translucent
3. Add the chicken broth or stock and the tomatoes
4. Sprinkle the pot with chopped fresh parsley
5. Leave the pot on the stove for about 5 minutes
6. Remove the pot and then pour the content to a sieve. Use the back of the spoon to push the content so that all, or at least most, of the liquid can be removed to a bowl.
7. Take a smaller pot and then melt the remaining butter.
8. Make a roux by whisking in 2 tablespoons of flour. The result should be like a paste.
9. Pour back the soup into the pot. Take a few tablespoons and put them in the flour mixture while whisking vigorously. The whisking is to remove the available flour lumps.
10. Heat the flour mixture over low heat until you have a thicker result
11. Add the flour mixture to the first mixture and then whisk again until it becomes thicker before you remove from the heat.
12. Add the cream to give you the consistency that you want.
13. Add salt and pepper to taste.
14. Add a dash of sherry if you want, then serve them in 4 small cups of 3 larger ones.
