Friday, November 18, 2011

Cream of Tomato Bisque

Cream of Tomato Bisque:

1/4 cup olive oil, for sauteing
3 stalks celery (with leaves), diced
1 large onion, chopped
3 large cloves garlic, chopped
2 lbs whole Plum Tomatoes, cooked and peeled
2 Tbs butter
3 large basil leaves
salt and pepper, to taste
2 Tbs powdered milk
2 Tbs white sugar
1/4 cup white wine
Fresh mozzarella balls

In large pot, heat oil.  Add celery, onion and garlic and saute until lightly brown.  Add tomatoes, butter, basil, s&p, powdered milk, sugar and wine.  Simmer on low for approx. 30 mins.  In large processor or blender, puree to make smooth and creamy.  Serve in soup bowl with fresh mozzarella and garnish with fresh basil.  May also serve with toasted crostini or croutons.

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