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Tomato Bisque RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

1/4 lb. bacon
4 large garlic cloves, minced
1 1/2 onions, finely chopped (I use my little Oscar for chopping)
6 celery stalks, finely chopped
1 bay leaf
1 tsp. thyme
1 (28 oz.) can tomatoes, diced (reserve juice)
1 6 oz. can tomato paste
2 Tblsp. butter
3 Tblsp. flour
1 qt. whipping cream, room temperature 
1/2 onion, finely chopped
1 small bay leaf
2 whole cloves
Salt and pepper

Method
  • Cook bacon in large skillet until fat is rendered. Remove meat (use as desired).
  • Add garlic to the fat and saute until lightly browned.
  • Add 1 1/2 chopped onions, celery, bay leaf and thyme and saute until onion is translucent.
  • Add tomatoes with juice and tomato paste and bring to a boil, stirring occasionally.
  • Reduce heat, cover and simmer for 30 minutes.
  • Heat butter in a large saucepan.
  • Stir in flour and bring to a boil, stirring constantly.
  • Remove from heat and slowly add cream, then next 3 ingredients.
  • Place over medium heat and cook, uncovered for 45 minutes, stirring occasionally.
  • Strain through fine strainer into tomato mixture.
  • Add salt and pepper to taste.
  • Cover and simmer, stirring occasionally, about 15 minutes.
  • Stir in a little milk if thinner consistency is preferred.

Serves 8 to 10

Shirley Cline

Email Hub-UK : info@hub-uk.com