Tomato Bisque

Chow on 08.10.10
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Bod_banner What an impact. The Junior League of Tallahassee donates over 10,000 hours to helping the community. It's an impressive contribution, made by these women right here. Every year, they publish a cookbook as a fundraiser, recipes are from members, local chefs and family and friends of the community.

Their Tomato Bisque recipe caught my eye, it's a happy, lovely shade and elegant pairing for a simple salad.


Tomato Bisque Recipe
recipe from A Thyme to Celebrate Cookbook by The Junior League of Tallahassee

Serves 6 to 8

6 tablespoons unsalted butter
½ cup chopped onion
5 cups chopped, peeled and seeded Fresh Florida sun-ripe tomatoes
4 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons salt
½ teaspoon white pepper
¼ cup chopped fresh parsley
1 ½ teaspoons fresh chopped basil
1 tablespoon smoked paprika
1 ¼ cups heavy cream
2/3 cup half-and-half

Melt 6 tablespoons butter in a large saucepan over medium heat.  Add the onion.  Cook for 5 minutes or until the onion is translucent.  Add the tomatoes and stock.  Bring to a simmer.

Melt 2 tablespoons butter in a small saucepan over medium heat.  Whisk in the flour to form a roux.  Cook for 3 minutes, whisking constantly.  Do not brown.  Whisk the roux into the stock mixture until well mixed.  Add the salt and white pepper.  Bring to a boil, stirring occasionally.  Reduce the heat.

Simmer for 15 minutes.  Stir in the parsley, basil, paprika, cream and half-and-half.  Remove from the heat.  Purée with an immersion blender.  Strain before serving, if desired.  Ladle into soup bowls.  Serve with a few slices of wheat bread.

(Recipe by Chef Josh Butler, Florida Governor’s Mansion)