On December 13 the Dutch Canadian Society of London, Ontario, Canadas Tomato Soup Band held its annual Christmas Social in the club room of the Dutch Canadia…
Question by Daniel Moody: How to make tomato bisque soup from medieval times ?
I have looked everywhere but I can’t find a recipe that looks right can someone please give me a
Recipe for tomato bisque soup like teu make at medieval times
Best answer:
Answer by Mya
You need to find: A dragon, damsel, and knight…If you don’t, sorry
Add your own answer in the comments!
Try googling “tomato bisque soup medieval times” … you’ll find recipes.
Understand, however, that medieval kitchens didn’t have tomatoes. Tomatoes were brought back from South America in the 1500’s by the Spanish, and for quite some time were thought to be poisonous.
Dunno about medieval but here’s a recipe for tomato bisque:
Ingredients:
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce) (optional)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper
Directions
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.