Tomato Bisques-“Cream of “ Tomato Soups.

British Dictionary definitions for bisque (from French, pronounced: bɪsk/noun).

1.     A thick rich soup made from shellfish.

2.     A thick cream soup, especially of puréed shellfish OR vegetables.

Bisque is sometimes used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or by forcing through a fine "China Cap" strainer. Common varieties include squash, tomato, mushroom, and red pepper. “Cream of Tomato Soup” Is Really Tomato Bisque.

If you are  making any recipe ahead of serving time and wish it to keep-without going sour-use a QUALITY Veloute Sauce instead of ANY milk product.

Tomato Bisque #1

Ingredients:

4 Tbsps. unsalted butter

1 Tbsp. minced or fine dice, bacon (about 1/2 ounce)

1 Spanish onion, small dice

1 carrot, small dice

1 stalk celery, small dice

4 cloves garlic, crushed and minced

5 Tbsps. all-purpose flour

5 C. chicken broth, homemade or if, absolutely necessary, Low-Sodium (salt) canned

1 (28-ounce) can- whole, peeled tomatoes (with liquid-crush tomatoes, with potato masher)

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 C. heavy cream

1 3/4 tsps. kosher salt

Freshly ground black pepper

Directions:

·         Heat the butter in a large soup pot over medium-high heat.

·         Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute.

·         Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.

·         Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

·         Stir in the flour(to make a roux) and cook, stirring, for 3 minutes-omit this step, if you are making the soup ahead of time and using a Veloute sauce.

·         Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow cooling.

·         When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth.

·         Using a sieve, over a large bowl, strain the tomato puree.

·         Return the puree to the pot and reheat over medium heat.

·         Using a piano wire whip, whip the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

·          

Tomato Bisque Recipe #2

Ingredients:

3/4 cup carrots, finely diced

1/2 cup celery, finely diced

1/2 cup onions, finely diced

1 tsp. garlic, crushed and minced

6 ozs. tomato paste

1 (15 1/2 ozs.) can tomato puree

4 cups water

2 tsps. salt

3 Tbsps. Sugar

1/4 tsp. fresh ground pepper

Pinch Italian seasoning

Procedure:

·         Heat olive oil in a large stock pot and sauté the carrots, celery and onions until they are soft.

·         Add the minced garlic and cook for another two minutes.

·         Add the tomato paste, tomato puree and water, mix well and bring to a boil.

·         Reduce the heat and add the remaining ingredients. Simmer for 45 minutes.

·         Taste and adjust seasoning as necessary.

Fresh “Cream of” (tomato bisque) Tomato Soup #1

Ingredients:                                               Servings: 4

2 C. quality, chicken broth/stock (preferably, homemade)

4 Cs. ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes)

1/3 C. sweet onion-large dice

1/2 cup celery-large dice or straight sliced (usually use about 3 large ribs)

1/2 tsp. sugar

1/2-1 C. light cream

1 Tbsp. fresh basil (optional) or 1 Tbsp. fresh dill-cut (optional)

Salt, to taste

Pepper-fresh ground, to taste

Directions:

·         Place all ingredients except the cream and basil or dill (if using) in a large saucepan.

·         Simmer, for approximately 30 minutes, or until vegetables are soft NOT over cooked and mushy.

·         Using a blender, or fine China Cap strainer, puree the vegetable mixture.

·         If using, add light cream (start with 1/2 cup and add more to taste(amount will depend on flavour of the tomatoes).

·         Heat the soup, gently, over low heat.

·         Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper.

·          Serve soup hot or chilled, whichever you may prefer.

Fresh “Cream of” Tomato Soup #2

3 Tbsps. GOOD olive oil

1 1/2 cups red onions (2 onions), small dice

2 carrots, well washed but not peeled, small dice

1 Tbsp. crushed (makes removing of the skin much easier) then minced, garlic (3 cloves)

4 Lbs. ripe tomatoes, large dice (5 large)

1 1/2 tsps. sugar

1 Tbsp. tomato paste

1/4 cup packed cut fresh basil leaves, plus julienned basil leaves, for garnish

3 Cs. quality, chicken stock, preferably homemade

1 Tbsp. kosher salt

2 tsps. freshly ground black pepper

3/4 cup heavy cream

Croutons, for garnish

Procedure:

·         Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.

·         Add the onions, carrots, and then sauté for about 10 minutes, until tender but not overcooked and mushy.

·         Add the garlic and cook (very carefully, do not burn) for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.

·         Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

·         Force the soup through a fine China Cap into a bowl.

·         Discard only; any dry, stringy, pulp that still maybe left.

·         Add the cream (if using) to the soup and. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.  © Al (Alex-Alexander) D, Girvan. All rights reserved.

Clam Bisque

Clam Bisque

24 clams in the shell

2 cups water

2 cups thin béchamel sauce

1 Tbsp. diced celery or    1 tsp. minced parsley

1 1/2 cups thin Veloute sauce

       Salt and pepper

1/2 cup cream

1. Scrub the clams thoroughly, and then pack into pot with a tight-fitting lid, using 1/2 cup water to steam.

2. When all have popped open, remove, and cool in their own liquor.

3. Shuck clams from shell put through food chopper and add strained liquor.

4. Add water, diced celery and parsley and cook 10 minutes.

5. Press through a sieve and add to the sauce.

6. Finish (See methods of preventing skin forming) and serve.

©Al (Alex-Alexander)D. Girvan. All rights reserved.