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Tomato Bisque
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| Yield: |
| Serves: 24 |
| Serving Size: |
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Ingredients
- 1/4 cup olive oil
- 1 tsp crushed red pepper
- 1 onion, chopped
- 1 #10 can ground tomatoes in puree
- 2 Tbsp Custom Culinary® Gold Label Roasted Garlic Base
- 2 Tbsp Custom Culinary® Gold Label Savory Roasted® Vegetable Base
- 1 tsp dried basil
- 3/4 tsp ground black pepper
- 1 cup butter or margarine
- 3/4 cup flour
- 2 qts heavy cream
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Preparation Instructions
- Heat oil in a large pot. Sauté onion and red pepper.
- Add tomatoes, Gold Label Roasted Garlic Base, Gold Label Savory Roasted® Vegetable Base, basil and black pepper. Bring to a boil, then simmer for 30 minutes. Puree the soup using a food processor or immersion blender.
- In a separate pan, melt the butter or margarine over medium heat. Add the flour and stir to combine well, cooking for 3 minutes to make a roux.
- Add the roux to the soup, whisking in to incorporate. Bring to a boil, then reduce heat.
- Add the cream and hold above 140º for service.
- For service at a later time (next day), stop after step 4. Chill and hold below 40º F. For service, reheat above 165º F, then add the cream.
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