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Tomato Bisque
The Conscious Cook, Tal Ronnen---made once as written, then tweaked the second time by Betsy
This is an outstanding and excellent addition to one's recipe file if one enjoys cooking with tomatoes. It was delicious and wowed the 2 people to whom I served it. ---Betsy
59 ml 4 T. Earth Balance
1 onion, chopped
1 carrot, chopped
a stalk celery, chopped
3 garlic cloves, smashed
30 ml2 T. unbleached all-purpose flour
710 ml3 C. faux chicken stock (Better Than Bouillon brand)
28 g1 28 ounce can whole fire-roasted tomatoes, juice included
15 ml1 T. minced fresh parsley
leaves from 2 fresh thyme sprigs
1 bay leaf
freshly ground pepper
350 ml1 1/2 cups regular Cashew Cream (start with 2 c. raw cashews--see instructions below)
parsley for garnish
Cashew cream:
2 cups whole RAW cashews, rinsed under cold water
Put nuts in a bowl, add cold water to cover, and refrigerate overnight.
Next day, drain nuts and rinse under cold water, place in a blender with cold water to cover. Blend on high until very smooth.
Makes about 3 1/2 cups regular cream.
If you prefer a thicker cream, reduce the amount of water--yield about 2 1/2 cups cream.
Set aside.
Saute the onions, carrots, celery and garlic in the Earth Balance for about 10 minutes. Sprinkle flour over veggies and continue cooking and stirring for 2 min.
Add stock, tomatoes with juice, parsley, thyme and bay leaf. Bring to a boil, reduce heat and simmer for 30 min. Season with salt and pepper. Then add cashew cream and simmer for 20 more minutes.
Remove bay leaf. Working in batches, pour soup into a blender, cover the lid with a towel and blend on high for several minutes, until smooth. Pour soup through a fine-mesh sieve. Ladle into bowls and garnish with parsley.
This is a recipe where the chopping could be done the night before, assembling the ingredients right before cooking anything.
I halved the recipe and had nut cream leftover which is in the freezer. Have no idea how frozen nut cream will work but I may try it this weekend ...
I made the second batch of tomato bisque with the frozen nut cream with no difference that anyone could tell. I let it thaw out overnight in the refrigerator and proceeded with the recipe.
The 2nd time round, I added minced fresh ginger and used regular non-fire roasted tomatoes, used powdered vegetable bouillon, omitted bay leaf and salt. When I blended everything in batches I just put it all back into the pot to keep warm and did not put it through a sieve.
Good luck-- Betsy