Monday, September 7, 2009

Roasted Heirloom Tomato Bisque

Here's another simple 'unrecipe.' I got some beautiful heirloom tomatoes at Soulard Market on Saturday and didn't want them to go to waste, so I sliced the tomatoes; sprinkled them with kosher salt, fresh ground pepper, thyme and olive oil; and roasted them in a 400 degree oven until they carmelized, about 45 minutes. Once those were finished I chopped & sautéed a leek, a carrot, and a celery stalk, a few cloves of garlic, and a little bit of poblano pepper until golden, about 10 minutes. I added the roasted tomatoes (and the cooking juices) to the pot and cooked until bubbling, about 5 minutes. I added in about 2 cups of chicken stock and brought the soup to a boil, dropped in a few sprigs of thyme & sage, and reduced to a simmer for about 20 minutes, stirring often. I let the soup cool a bit, then ran it through my new food mill (LOVE it!), then whisked in some cream until it looked about right, and seasoned with salt & pepper. Delicious & simple!

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