Braised Chicken in Aromatic Tomato Sauce – Chicken Recipes – Greek Recipes.
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Question by Memere RN/BA: I need a recipe please?
I grow my own tomatoes. Usually I canned them for the Winter, however I decided to take some now. I do anyway, but I mean for something my mom always made. Tomato bisque. Mom made it a lot and we loved it. I can’t find a recipe for it, Does anyone have a good one. I’d appreciate it. Thanks
One more thing. It absolutely CANNOT have spices in it.
well, except the obvious. No hot peppers, or cayenne, or chili. It’s not mom’s anyway with that stuff in it. I cannot eat that so keep that in mind. thanks again
I have many and I mean many cook books. I really don’t want to google it. Sometimes some one is given an old time favorite from their own mother or grandmother that you won’t find on a web site. My mother gave all her daughters her recipe. when I asked the rest of my sisters, only 1 had it and she lives quite a distance from me without a computer. I asked her to send it to me. She said OK, but that was a month ago. Geesh. So here I am. So please no sites. I really appreciate the help. Thanks again. (You too April my buddy)
Best answer:
Answer by Laredo
Google it.
Add your own answer in the comments!
Go to http://www.allrecipes.com and you should find recipes for tomato bisque. You will likely get more than one so you can go through them and see which one would be most like your mom’s. If they all call for spices you don’t want then just make it without those spices.
Ingredients
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
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.
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I agree with Algena. Go to http://www.allrecipes.com.
http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-bisque-recipe/index.html
http://homecooking.about.com/od/soups/r/blss57.htm
When I need a recipe I go on a wild search and when I find something close, I just make my own adaptations to personalize it to my taste! My oldest daughter is always calling me from Va, asking me how to make something and then wanting to know how long to cook it. I can only tell her, till it’s done! Lol
Hey Memere! I have a buttload of recipe books also, but only really use them or the web to get ideas and general ingredients for something that I have in mind. I’ve never been known to follow the recipe to a tee. It just kind of points me in the right direction. I love searching foodnetwork and allrecipes for yummy ideas.