{"id":565,"date":"2011-01-24T00:00:20","date_gmt":"2011-01-24T05:00:20","guid":{"rendered":"http:\/\/www.e357.net\/beingernest\/?p=565"},"modified":"2011-01-24T23:08:10","modified_gmt":"2011-01-25T04:08:10","slug":"soup4-tomato-bisque","status":"publish","type":"post","link":"https:\/\/e357.net\/beingernest\/soup4-tomato-bisque\/","title":{"rendered":"Soup #4: Tomato Bisque w Cheese Crostini"},"content":{"rendered":"<p><a href=\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/DSC_1382_edited-3.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-592\" style=\"margin-right: 10px;\" title=\"DSC_1382_edited-3\" src=\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/DSC_1382_edited-3-300x300.gif\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/DSC_1382_edited-3-300x300.gif 300w, https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/DSC_1382_edited-3-150x150.gif 150w, https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/DSC_1382_edited-3-1021x1024.gif 1021w, https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/DSC_1382_edited-3.gif 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>One of the things I love about this soup is that it&#8217;s pureed with my hand blender, then put through a sieve to strain it, so you get the smooth bisque you&#8217;re looking for. There&#8217;s something about a uniform texture to soup that I really like. Probably because it promises that every spoon will be as good as the one before it, and with a rich soup like this, that&#8217;s a really good thing to look forward to.<!--more--><\/p>\n<p>There are lots of ways you can add to this soup after it&#8217;s done, from simple garnishes like sour cream or croutons, which I&#8217;ll definitely make to go along with ours, to adding your favorite feature ingredent at the end and just heating through. One we highly recommend is Trader Joe&#8217;s Turkey Meatballs, cut into smaller pieces. With that simple add, the soup goes from tasty appetizer to hearty dinner for a marginal cost increase.<\/p>\n<p style=\"text-align: center;\">\n<div id=\"attachment_595\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.flickr.com\/photos\/elilley\/sets\/72157625767904181\/show\/\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-595\" class=\"size-full wp-image-595 \" title=\"tomato_bisque\" src=\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/tomato_bisque.gif\" alt=\"\" width=\"500\" height=\"151\" srcset=\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/tomato_bisque.gif 500w, https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/01\/tomato_bisque-300x90.gif 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><p id=\"caption-attachment-595\" class=\"wp-caption-text\">click on image for slideshow (with captions)<\/p><\/div>\n<p><a href=\"http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/tomato-bisque-recipe\/index.html\">Food Network Tomato Bisque<\/a><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>4 tablespoons unsalted butter<\/li>\n<li>1 tablespoon minced bacon (about 1\/2 ounce)<\/li>\n<li>1 Spanish onion, chopped<\/li>\n<li>1 carrot, chopped<\/li>\n<li>1 stalk celery, chopped<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>5 tablespoons all-purpose flour<\/li>\n<li>5 cups <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/broth\/index.html\">chicken broth<\/a>, homemade or low-sodium canned<\/li>\n<li>1 (28-ounce) can whole, peeled <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/tomato\/index.html\">tomatoes<\/a> (with liquid), roughly chopped<\/li>\n<li>3 <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/parsley\/index.html\">parsley<\/a> sprigs<\/li>\n<li>3 fresh <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/thyme\/index.html\">thyme<\/a> sprigs<\/li>\n<li>1 <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/bay-leaf\/index.html\">bay leaf<\/a><\/li>\n<li>1 cup heavy cream<\/li>\n<li>1 3\/4 teaspoon <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/salt\/index.html\">kosher salt<\/a><\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<div>\n<p>Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/crisp\/index.html\">crisp<\/a> and most of the fat has rendered, about 1 minute. Using a slotted  spoon, transfer the bacon to a paper towel-lined plate and set aside.  Lower the heat to medium, add the onion, carrots, celery, and garlic and  cook, covered, stirring occasionally, until soft and fragrant, about 8  minutes.<\/p>\n<p>Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/boil\/index.html\">boil<\/a> while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf  together with a piece of kitchen twine and add to the pot. Lower the  heat and <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/simmer\/index.html\">simmer<\/a> for 30 minutes. Remove from the heat and allow to cool.<\/p>\n<p>When the <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/soup\/index.html\">soup<\/a> base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/blender\/index.html\">blender<\/a> and puree until smooth. Using a <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/sieve\/index.html\">sieve<\/a> over a large bowl, <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/strain\/index.html\">strain<\/a> the tomato puree. Return the puree to the pot and reheat over medium heat.<\/p>\n<p><a href=\"http:\/\/www.foodterms.com\/encyclopedia\/whisk\/index.html\">Whisk<\/a> the heavy <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/cream\/index.html\">cream<\/a> and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.<\/p>\n<\/div>\n<ul>\n<li>Copyright 2000 Television Food Network, G.P. All rights reserved<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>One of the things I love about this soup is that it&#8217;s pureed with my hand blender, then put through a sieve to strain it, so you get the smooth bisque you&#8217;re looking for. There&#8217;s something about a uniform texture to soup that I really like. Probably because it promises that every spoon will be [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-565","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/comments?post=565"}],"version-history":[{"count":12,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/565\/revisions"}],"predecessor-version":[{"id":602,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/565\/revisions\/602"}],"wp:attachment":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/media?parent=565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/categories?post=565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/tags?post=565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}