Tomato Bisque Recipe
Everytime someone leaves our award winning dining room we always here the same thing…..”I wish I could have that recipe”. Our Chef, Brian Gazda has done just that. The Wentworth has taken some favorites off our dining room menu and will be posting some recipes throughout the months. This week is his Smokey Tomato Bisque. If I can be honest, I’m not very big on tomato soup, but this bisque is out of this world. Delicious!!
1 Spanish Onion 3 Cloves of Garlic
1Tsp Fresh Chopped Thyme Salt and Pepper
8 Plum Tomatoes (quartered) 1C White Wine
2 TBS Tomato Paste TBS Parsley Chopped
3C Chicken Stock
3oz Olive Oil
1Qt Heavy Cream
Small dice onion & garlic sweat on low heat with olive oil until translucent or tender. Drizzle with white wine and reduce by half. Add tomato and chicken stock & slowly simmer, reducing by half. Add tomato paste, thyme, parsley, heavy cream and slowly simmer 20 minutes. Use an immersion blender to puree the soup and strain through china cap or small colander. Press soup through a ladle.
In a sauce pot, bring soup back to a simmer and season with salt and pepper. Add heavy cream for desired consistency.