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La Belle Cuisine - More Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Chef Keegan's Favorite Tomato
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one time an aphrodisiac quality was ascribed to the tomato.
Reflect on that when you are next preparing the family salad."
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La Belle Cuisine
Chef Keegan's Favorite Tomato Bisque
Sixteen 1/2-inch-thick French
6 tablespoons unsalted butter
2 large tomatoes, chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 onion, chopped
1 garlic clove, crushed
A 28-ounce can crushed tomatoes
3/4 cup tomato juice
3 tablespoons tomato paste
2 tablespoons golden brown sugar
1/4 teaspoon white pepper
1/2 pound mushrooms, sliced
1/2 tablespoon chopped parsley
Pinch dried oregano
Pinch dried basil
Pinch dried thyme
1 cup heavy cream
Approximately 2 cups
4 ounces mozzarella, shredded
8 thin slices Provolone
Preheat oven to 400 degrees F. Place baguette slices on heavy large
sheet. Brush both sides of bread with olive oil. Bake until golden brown, about 10
minutes. Cool completely.
Melt 2 tablespoons butter in heavy large saucepan over low heat.
of chopped tomatoes, carrot, celery and half of chopped onion.
Cook 10 minutes,
stirring constantly. Add garlic and sauté 2 minutes.
Mix in crushed tomatoes, tomato
juice, tomato paste, sugar, and white pepper. Cook over low heat 1 1/2 hours to develop
the mixture slightly.
Purée in batches in blender. Set the purée aside.
Melt the remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add
remaining chopped tomatoes, remaining onion, mushrooms, parsley, oregano, basil and thyme;
sauté until vegetables
are tender, about 8 minutes. Mix in tomato purée and cream. (Soup
very thick.) Add enough stock (probably about 2 cups) to thin
desired consistency. Cool until heated through, stirring frequently. (Can be prepared to
this point 1 day ahead. Cover and
refrigerate. Rewarm before continuing.)
Ladle soup into ovenproof soup crocks. Top each with
2 croutons. Top with mozzarella and
Provolone cheese. Broil
until soup bubbles and cheese melts, watching carefully, about 1
minute. Serve hot. Serves 8.
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