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Week 24 -Tomato Bisque – Courtesy Temet Grill Executive Chef Salvatore Giuliano

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

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