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)
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