I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, November 30, 2009

Basking In The Bisque

A tried and true companion to a grilled cheese sandwich has got to be a nice hot steamy bowl of tomato bisque soup. My mother would sometimes take the grilled cheese sandwich, cut it into cubes and scatter them upon the soup to be scooped up one comforting spoonful at a time. No need to do it this way, you may also just dunk your sandwich into the soup or go with the method of alternating bites of sandwich with spoonfuls of the soup. Whatever your individual plan of attack may be you will feel warm and content in the doing.

Tomato Bisque

4 tbsp. butter
2 (28 oz.) cans crushed tomatoes
1/4 cup of red wine or sherry, optional
3 tsp. salt
1/4 tsp. fresh ground pepper
1 c. half and half or to your preference
1 c. heavy cream or to your preference
(Using less of the half and half and heavy cream will give the soup a stronger tomato flavor and richer color).

Melt butter then add onion, sauté onions covered for about 10 minutes. Add tomato, salt and pepper.
Simmer for one hour then add the half and half and the cream, leave on heat for five more minutes then serve.


Katy ~ said...

Sherry wine? I'll bet that raises this soup to a whole new level of elegant!

Julie said...

Sherry is one of those flavors that always works well in soups or sauces.