Tomato Bisque Soup

Recipe Ingredients

1 1/2 tablespoons	22ml	Butter
2 tablespoons	30ml	Onions - chopped (medium)
4		Garlic - minced
2 cups	474ml	Chicken stock
1		Whole plum tomatoes - undrained (28 oz)
1/4 cup	40g / 1.4oz	Brown rice - uncooked
1/2 teaspoon	2.5ml	-- basil and thyme
1 cup	237ml	Light cream
1 cup	237ml	V-8 juice - (low sodium)
1/2 teaspoon	2.5ml	Hickory salt - (reg. Is ok)
1/2 teaspoon	2.5ml	Jalapeño dry seasoning - (or some hot sauce)*
1/2 teaspoon	2.5ml	Cayenne pepper
1 tablespoon	15ml	Dill butter - (just add dill to butter and mash)
1 teaspoon	5ml	Worcestershire sauce
		Sherry - (added to bowls just before serving)
		Fresh parsley for garnish - or dollop of sour cream/yogurt

Recipe Instructions

* This is where I ad-libed. I added two crushed chipotles up and deleted the jalapeño and cayenne

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 through cheesecloth (I didn't have any solids because I blendered it to death!) Return soup to pot and add the cream. Heat through 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.

Submitted to the BBQ Mailing List by Leanne <[email protected]> on Jan 06, 1999.

Source:
Amy Lou Nixdorf

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