' Dunham Cellars - Tomato Bisque Soup

Tomato Bisque Soup

Tomato Bisque Soup

Chef Bruce Hiebert, Patit Creek Restaurant, Dayton, WA
June 2011


2 slices smoked bacon, diced
1/4 cup olive oil

Brown the bacon in the oil then add:
1/4 cup butter and melt

Add to this:
2 tsp fresh garlic, finely chopped 1 cup mushrooms, finely chopped
Saute a few minutes to soften then finely chop in a food processor and add:
1 large carrot, peeled 2 celery ribs
1 green bell pepper, core and seeds removed 1 red bell pepper, core and seeds removed
1 leek 1 large onion
1 jalapeno pepper, seeds and membrane removed

Saute this for a few minutes and add:
1 Tablespoon sweet Hungarian paprika 1 teaspoon half sharp Hungarian paprika (optional)
1 Tablespoon ground allspice 1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper 1/4 teaspoon ground chipotle pepper (optional)
1/8 teaspoon ground cayenne pepper

Saute for a few more minutes and add:
1/2 cup flour


Turn heat down to low and cook, stirring about 5 minutes then add:
1 cup dry red wine (any left over will do) 1 quart whole milk
3 bay leaves

Cover the pot and bring to a simmer then add:
6 cups canned whole tomatoes, chopped 1 cup chicken broth
1 cup beef broth 1 teaspoon dried oregano
1 teaspoon dried thyme 1 teaspoon dried marjoram
Cover and simmer for 30 minutes or more (The soup will most likely curdle when the
tomatoes are added. Be patient, simmering rectifies this problem.)

1 cup half and half 4 cups Italian style sauce (such as Ragu)
1/2 cup ketchup 1/2 cup tomato paste
Simmer for 15 minutes or so stirring fairly frequently to incorporate the tomato paste
into the soup, then add:
1 cup whipping cream 1 Tablespoon salt
1/2 teaspoon Tabasco sauce 1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Simmer 5 or 10 minutes and serve in bowls with additional Parmesan cheese.

Makes over a gallon.