Saturday, September 1, 2012

Farmer's Market Tomato Soup... um, Bisque and a Beauty Tip

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Dare I say it???

There is a bit of a chill in the air.

Well, it's not 100 degrees anymore, so in comparison. But the chill is coming, and faster than you might think. BUT, nothing takes the chill off like a good thick hearty soup... um Bisque. And take a drive through the countryside. See all those stands of tomato sellers? Stop and pick up a bag. Easy to do and delicious.
And while you are there, grab some carrots, garlic, celery and some basil. There is more to this than just tomatoes. Still basking in the glow of the KC River Market (The local Farmer's Market). If you missed it, I did a photo tour a few days ago (click HERE).

Are we counting? I am pretty sure every post I have done since returning to god's Country (Kansas), has featured a Farmer's Market find. And why not?

This is the time. In just a few short weeks, all the amazing fresh produce will be replaced with... well, just a bit less. Sure you can get hot house tomatoes in November. But they are not the same. Sure, corn is available year round. But it is not the same. Burgers, ribs and pulled pork posts are coming.

But for me, this time of year... local, fresh and a great recipe makes my day.

Like this vegetable Bisque...

And I fully admit that I am taking liberties with the term "bisque".  A bisque distinguishes itself from a stew or chowder by lumps.  Bisques are pulverized into a smooth soup, leaving out the lumps and chunks found in stews and chowders.  Generally a bisque is made with seafood, but for this, since it has lots of ingredients, all pulverized...

Let's call it a Vegetable Bisque...

Here's What I did...

Farmer's market Tomato Vegetable Bisque

  • 4 Pounds (12 Roma or 5-6 large Heirloom) of Tomatoes - (peeled, quartered and unripe white veins inside removed)... Or One EXTRA LARGE can of tomatoes already peeled and quartered or diced.
  • 1 Large Onion, Quartered and rough cut
  • 4 Stalks Celery, rough cut
  • 4 Large Carrots, Peeled and rough cut
  • 4 Cloves Garlic, rough cut
  • 1/4 Cup Olive Oil
  • 1/4 Cup Dry Red Wine
  • 2 Cups Chicken Stock, to make this truely vegetarian, substitute Vegetable Stock or even water
  • 2 TBS Brown Sugar
  • 2 TBS Worcestershire Sauce
  • 3 TBS "Not Your Grandmother's Herbes de Provance" (herb mixture, use whatever you like, dill, rosemary, thyme... or, be a cook and make a batch of your own Herbes de Provance and have handy so that you can add this complicated mixture to your own soups easily... but I digress)
  • Large Pinch each Salt and Pepper
  • To Garnish sliced Basil, Sour Cream and Parmesan Cheese
Cooking Directions
  1. The Vegetables are going to be pulsed through a food processor (that's what makes this soup a bisque. Soups have sliced vegetables and/or meat in it, while a bisque has the same ingredients (maybe not meat), pureed to an even smooth consistency). So no need to do precise small cuts when making a bisque. Just grab a chef's knife and hack and slash. It's OK to have some 1/2 inch and some 3 inch cuts. It all gets pureed in the end.
  2. Over medium heat, Cook down the onion, carrots, celery and garlic in the oil for about 10 minutes, till they are soft.
  3. Add the tomatoes and again, cook them down for about 30 minutes, till they are completely soft and mushy.
  4. Stir occasionally, and forget the flowers. Take a few minutes to stop, clear your head of the pressures of the day and breath in the odor of the cooking tomatoes and vegetables. While you are doing that, the steam will be opening your pores and giving you a facial. That's why the skin on my face is soft and smooth, even though I am still well tanned. It's like a facial. But I digress...
  5. After at least 30 minutes (longer if your skin is dry and rough), add everything else and mix well. Allow to simmer for another hour for all the flavors to mix.
  6. In batches, pour into a food processor and pulse till you get the desired thickness.
  7. Top with a bit of sour cream and Parmesan Cheese.
  8. Serve HOT and Enjoy!!!


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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