Tomato Bisque
From Southern Living Annual Recipes, 1993.
This is easy to make, but takes 5+ hours -- plan ahead. We didn't
use creme fraiche, nor did we use a seive. We also heated it
(I think that the original wanted it cold). It was quite good.
Ingredients
- 1/2 pound leeks, finely chopped
- 1 stalk celery, chopped
- 2 to 3 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 (14.5-ounce) cans Italian-style tomatoes, undrained and chopped
- 12 fresh basil leaves
- 1 (14.5-ounce) can ready-to-serve chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup whipping cream
- Creme fraiche (optional)
Directions
Cook first three ingredients in olive oil in a Dutch oven over low
heat, stirring constantly, 10 to 12 minutes (do not brown). Add
tomatoes and basil; cook over medium heat 10 minutes, stirring
occasionally. Add broth, salt, and pepper; bring to a boil. Reduce
heat, and simmer, uncovered, 1 hour, stirring occasionally. Cool;
cover and refrigerate 2 hours.
Position knife blade in food processor bowl, and add tomato mixture.
Process until smooth. (If you desire a finer texture, pour the
mixture through a fine wire-mesh strainer and discard the pulp).
Cover mixture and chill at least 1 hour or overnight.
To serve, stir in whipping cream, and spoon into individual bowls.
If desired, pipe creme fraiche on top in a design or initial.
Yield: 5 1/4 cups.