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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Because there just aren't enough tomato bisque recipes out there.... ;-) The recipe calls for 1% milk because it's meant to be a low-fat recipe; however, feel free to use whole milk or even half and half if you're not worried about fat content. Ingredients:
1 1/2 cups 1% low-fat milk |
2 tomatoes, diced |
1 tablespoon tomato paste |
1 teaspoon dried ancho chile powder |
1 garlic clove, minced |
1 medium onion, chopped |
2 tablespoons masa harina, preferably blue corn |
1/4 cup chopped pimiento |
2 teaspoons turbinado sugar (regular sugar is ok) |
1 teaspoon lime juice |
1/2 teaspoon horseradish |
1 teaspoon vanilla extract |
1/4 teaspoon habanero salsa (optional) |
2 tablespoons diced green chilies |
1 garlic clove, minced |
1/4 cup white onion, minced |
1 dash habanero salsa (optional) |
1/2 cup chopped fresh cilantro, lightly packed |
3 tablespoons canola oil |
1 tablespoon lime juice |
1 tablespoon nonfat sour cream |
Directions:
1. For Bisque:.
2. In a blender, combine milk, tomatoes, tomato paste, ancho chile powder, garlic, and onion. Puree. Pour into stock pot and bring to a boil. Reduce heat to simmer, cover, and cook over medium heat for 15 minutes, stirring often. Remove from heat and let cool to room temperature.
3. Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible. (You could skip this step.).
4. Return stock to pot and add remaining ingredients. Bring to a simmer and cook for 15 minutes, stirring frequently. Remove from stove and let cool. Refrigerate at least 4 hours or overnight. Garnish with Cilantro Salsa before serving.
5. Cilantro Salsa:.
6. Combine all ingredients in blender and puree. Store in refrigerator for up to 2 weeks. Makes 3/4 cup.
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