|All the ingredients together for a great soup.|
All good soups start with a nice soup pot. My favorite is Le Creuset and this one is called a Bouillabaisse Pot. It has a capicity of 7 1/2 quarts. The perfect size for soup. I also have the matching 3 1/4 quart size. I have to say I love Le Creuset. It is amazing for soups. The curve allows it to heat evenly.
So first I placed a little olive oil in the bottom and sauted onions, garlic, carrots, and celery. The smell starts to fill the kitchen.
Next I added chopped bell peppers and one minced small jalepeno chili, seeds and all.
Next I added bay leaves, fresh parsley, and marjoram. Then a large jar of peeled stewed tomatoes with liquid and 4 cups of broth. Add Salt and pepper, juice of one half lemon and let it cook.
Place the lid on top and let simmer until vegetables are tender. About 15 to 20 minutes. This also allows the flavors to blend and get stronger.
This is what is looks like. Kinda like a stew. At this point I place the mixture in parts in the Blender to blend. Remove bay leaves from mixture before blending. Making sure the lid is on secure, remember the mixture is very hot. Be careful
This is the mixture in the blender. Ready to blend. Remember to do it in parts. If you feel the blender with hot fluid it can be dangerous.
Next, you will strain the blended ingredeints, and I cannot tell you how important this is to making a great soup. You will pour the soup from the blender into a sieve. This one is called a China Cap. Just make sure it is fine so that it can create a fine creamy soup. Let in drain into a pan. Remember, it is hot.
This is what is left. All the chunks that would make the soup not smooth. Discard.
The next step is to place butter in your large cooking pot. Let it melt and add the pureed soup to the butter. Bring to almost a boil and
Next add heavy cream and stir. Do not let come to boil again. High heat will break the cream.
|Whisk the cream into the soup.|
|This is the finished soup.|
|The Finished Product, Creamy wonderful Tomato Bisque Soup topped with fried onions,|
served with fresh baked Potato Bread
This actually is the finished product. An empty bowl. Totally cleaned with a slice of bread. I was not going to let any drop stay in the bowl. No need to wash this bowl. But of cousre I will anyway.
Soup making like all foods is best done with the right equipment and quality ingredients. And of course patience for the end result. I love making soup. Enjoy the upcoming recipes. Chef Brad~America's Grain Guy
One large onion, chopped
1 bell pepper, chopped
5 garlic cloves, chopped
2 tablespoons chopped parsley
2 teaspoons fresh chopped thyme or marjarom
1 small jalepeno pepper, chopped
1 large can of stewed tomatoes or one quart jar of fresh bottled tomatoes
2 large carrots, sliced
3 stalks of celery, chopped
3 bay leaves
3 cups of heavy cream
1/4 cup butter
1/4 cup olive oil
3 to 4 cups stock
Salt and Pepper
In large pot, place olive oil and heat up. Add chopped onion, garlic, celery, and carrots. Saute for a couple of minutes. Add peppers, herbs, bay leaves, tomatoes, stock, and lemon juice. Simmer for 15 minutes and in parts blend in blender and strain. Add butter to pan and melt. Add strained soup and heat up and add heavy cream. Season to taste and enjoy. I love to serve this with crumbled goat cheese not feta. It sinks to the bottom, but the creamy texture and flavor are amazing in this soup.