Maine Tomato Bisque
Posted
Wed, 02/02/05
I found the following rich recipe at Get Real Maine:
Heirloom Tomato Bisque with Roasted Garlic
Compliments of Sarah's Cafe & Twin Schooner Pub
6 LBS garden ripe tomatoes
In a medium-sized heavy non-aluminum stock pot, simmer the diced onion with one stick of butter until soft. In a food processor using the metal blade, puree the tomatoes briefly until mixed in a tiny dice. Add to the onions along with salt and black pepper and two tablespoons of sugar. (If you do not have a food processor, simply dice the tomatoes and use a potato masher to soften.) Cover and simmer the tomato and onion on low heat for thirty minutes. Meanwhile, place garlic cloves in oven proof pan and roast in oven with 1/2 stick of butter until golden. Puree and add to tomato mixture. Add water and simmer on medium for about forty-five minutes. Add basil and parsley. In separate bowl combine the creams with cornstarch and whip until smooth. Add to the HOT tomato mixture and season to taste. The bisque is wonderful served with buttery croutons or a crab or lobster roll.
The recipe originated from Sarah's Cafe & Twin Schooner Pub in Wiscasset, Maine. It's a short driving distance away from Boothbay Harbor, where I hope to live in the not-too-distant future.
Tags: Garlic;
Soups & Stews
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