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@@@@@ Now You're Cooking! Export Format Tomato Bisque none 1 1/2 tablespoons butter 2 medium onions; chopped 4 cloves garlic; minced 2 cups chicken stock 1 can whole plum tomatoes; undrained (28 oz) 1/4 cup brown rice; uncooked 1/2 teaspoon -- basil and thyme 1 cup light cream 1 cup V-8 juice; (low sodium) 1/2 teaspoon hickory salt; (reg. is ok) 1/2 teaspoon jalapeņo dry seasoning; (or some hot sauce) -- {This is where I ad-libed...I crushed two -- chipoltes up and deleted the jalapeņo and cayenne} 1/2 teaspoon cayenne pepper 1 tablespoon dill butter; (just add dill to -- butter and mash) 1 teaspoon worchestershire sauce sherry; (added to bowls just -- before serving) fresh parsley for garnish - or doll -- sour cream/yogurt In a large saucepan, saute onion and garlic in plain butter until soft, but not brown. Add everything else (except cream and sherry). Cover, bring to a boil, and then simmer for 45 minutes. Puree all of soup in a blender. Strain thru cheesecloth (I didn't have any solids because I blendered it to death!) Return soup to pot and add the cream. Heat thru till hot but not boiling. Once it's in bowls, pour an once or 2 of dry sherry in and top with the garnish of your choice. Mastercook Formatted By Kurt Lucas Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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