Week 24 -Tomato Bisque – Courtesy Temet Grill Executive Chef Salvatore Giuliano
(Makes 1 gallon)
2 TBS Olive Oil
1 small Onion (Large Dice)
2 – 16 oz Cans of Italian Plum Tomato
½ tsp. Fresh Tarragon
Sweat onions, deglaze with white wine, add tomato, tarragon, Salt and pepper to taste
½ cup White wine
½ tsp. Fresh Thyme
1 each Zest of Orange
Combine together in soup pot and simmer for 30 minutes.
Puree in a blender until smooth.
3 cups Heavy cream
To taste Salt
To taste Black pepper
Add cream and bring to a simmer.
Ladle into a bowl, place at center a tablespoon of shredded parmesan cheese