Bisque with Torttelloni
recipe comes from Chef
Patrick who has travelled the world using
his culinary arts and learning new skills. There
is more about Patrick on his Biography page
here) and of course a lot more of his adventures
on his own website, and I do mean adventures.To
visit his website click
Patrick had this comment about the recipe:
is the mother . . . in this case, I "invented"
this dish when I was the Executive Chef at Twentieth
Century Fox Studios in Century City and one
of my Sous Chefs managed to burn the soup we
had laboriously prepared for a VIP luncheon.
Of course he scorched the soup about twenty
minutes before the soup course was to be served
and in a fit of desperation I whipped this together.
It was big hit and I've served it ever since.
It's so easy I always feel guilty when I am
complimented on it".
Tbls. Olive Oil
1 mediumOnion, diced
4 Tbls. Fresh Garlic, minced
2 Cans (#303 size can) diced or stewed tomatoes
1 1/2 Quarts Water
2 Tbls. Fresh Basil, minced
1/2 Tsp. Course ground Pepper
2 Tbls. Ham Base (powdered bouillion)
1 Tbls. Fish Sauce
2 small cans Tomato Paste
1/2 - 1 Cup Sherry or Port
1 1/2 Cup Heavy Cream or Half & Half
1 x 9oz. Package Fresh or dry Tortelloni
Olive Oil in a heavy stock pot and sauté onion
and garlic for 5 minutes.
water, stewed or diced tomatoes, tomato paste,
basil, pepper, tomato paste fish sauce and
sherry or port.
to a boil and simmer for 15 minutes.
cream or half and half and Tortelloni and
cook till tortelloni are just tender.
immediately and garnish with mini Basil leaf.