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Bisque: Roasted Garlic & Tomato Bisque with Dill

Source of Recipe

Chef Toni Pais


List of Ingredients

1 large onion, diced
2 cups white wine, preferably white port
2 cups tomato juice
1/2 cup roasted garlic cloves, about 18 *
2 cups heavy cream
1 teaspoon dry dill
Salt and pepper


Recipe

Cook diced onion in white wine until liquid is reduced by half. Add the tomato juice, cooking at a very low temperature for about 7 minutes. Add the garlic and continue cooking for another 3 minutes. Add the heavy cream, dill, salt and pepper. As soon as the soup comes to a boil, the soup is ready. Do not continue to boil. Pour the soup through a strainer, but do not press on the pulp. Let it just drip through.

YIELD: 6 Servings

NOTE: To roast garlic, peel the cloves from about three heads of garlic, put into a small baking dish, toss with olive oil. Seal the dish tightly and place it in a 200- to 225-degree oven for 1 1/2 hours. The garlic will brown somewhat and soften.