Tomato Ginger Bisque
3 T. butter
1 yellow onion, chopped
2 T. garlic, chopped
2 T. chopped ginger
2 ripe tomatoes, chopped
2 cups vegetable or chicken broth
1 T. flour
1/2 cup whipping cream
Freshly ground pepper to taste
Heat a medium sized pan and add 1 T. butter until melted. Add chopped onion and cook until onion is soft. Add chopped ginger and garlic and saute quickly, making sure the garlic doesn't brown.
Add chopped tomatoes and broth. Let the mixture come to a boil.
To make roux: In a separate small saucepan melt 2 T. butter and then add the flour. Stir constantly until roux has a light brown color.
Add the roux to the boiling tomato/onion mixture and stir well. Mixture will thicken slightly. Turn off and cool slightly.
Pour the mixture into a blender and grind until smooth. Using a fine mesh strainer, strain the soup to remove any fiber.
Add the strained mixture back into the pan and heat. Add whipping cream and stir well. At this point, if you want it to be thicker let it cook longer to reduce. If it needs to be thinned, add more broth. Add pepper to taste.
Serve soup hot. Garnish with fresh chopped herbs (rosemary, cilantro, parsley).
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