Storm of Thoughts

Tomato Bisque

As I recently mentioned, I collect recipes from all over. And, with the weather being so cold (and more snow on its way!), I’ve been in the mood for soup a lot lately. Which is what made for the perfect coincidence when, just the other day, my “cousin” Irene sent me a new recipe for tomato bisque. I haven’t tried it yet, but it sounds good enough to share here! Thanks, Irene.

6 tablespoons butter
2 stalks celery, chopped
1 medium onion, chopped
1 carrot, chopped
4 tablespoons flour
3 1 lb. cans whole tomatoes, drained and chopped
1 or 2 teaspoons sugar
1 teaspoon basil
1 teaspoon marjoram
1 bay leaf
2 cups chicken (or vegetable!) broth
1 1/2 cups whipping cream (can substitute half and half)
1/2 teaspoon paprika
1/2 teaspoon curry powder
salt and pepper, to taste

optional for serving:
1 package puff pastry
1 egg, beaten

Melt the butter over medium-low heat and saute the celery, onion, and carrot until tender. Stir in the flour and cook, stirring, for a minute or two. Add the tomatoes, sugar, basil, marjoram, bay leaf, and chicken broth, then simmer for 30 minutes, stirring occasionally. Discard the bay leave. Puree the mixture with a hand blender or in a food processor or blender to reach desired consistency (not too thin). Return the mixture to the pot and stir in cream, paprika, curry powder, and salt and pepper.

To serve, pour the soup into individual bowls or ramekins. Roll out puff pastry and cut out rounds about 1/2 inch larger than the bowls. Brush the edges of the pastry with beaten egg and place on top of the ramekins, pressing edges to seal. Brush the top with egg and bake in the oven at 425 degrees for about 15 minutes, until puffed and golden.

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