Saks Fifth Avenue Tomato Bisque
Source of Recipe
(From The San Diego Union-Tribune.)
Recipe Introduction
delicious soup
regular and then low fat
List of Ingredients
8 servings
3 tablespoons butter
1 large yellow onion
1/2 rib celery
3 tablespoons flour
1 tablespoon minced garlic
2 cans (16 ounces each) diced tomatoes (or 3 large fresh tomatoes, diced)
2 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
2 cans (16 ounces each) tomato puree
1 (16-ounce) can beef stock
1/2 cup heavy whipping cream
1 bay leaf
Salt and pepper to taste
Heat the butter in a large stockpot. Dice the onion and celery, and add to
the pot. Saute until the onion is transparent.
Sprinkle the flour over the onion 1 tablespoon at a time, stirring each one
in thoroughly with a large spoon until a paste forms.
Add the garlic, diced tomatoes and basil, and stir. Slowly stir in the
tomato puree and beef stock, then the whipping cream. The soup should be a
rose color. Add the bay leaf and simmer on low for about an hour.
Remove the bay leaf before serving. Season to taste with salt and pepper.
Per serving: 180 calories, 10 g fat, 32 mg cholesterol, 1,305 mg sodium, 20
g carbohydrates, 4 g protein, 4 g fiber.
Recipe
This is a really rich-tasting soup, and we can keep the richness and still
cut down on all that fat. Even in the winter, we have beautiful ripe
tomatoes available in cans.
I used low-sodium products and added no extra salt, but those of you who
don't need to restrict salt might find that it needs a little something. If
you add 1/2 teaspoon of salt, you will add 133 milligrams of sodium per
serving; 1 teaspoon adds 266 milligrams per serving.
I hope you like the lightened version as much as we did.
Healthy Saks Fifth Avenue Tomato Bisque
8 servings
2 teaspoons butter
1 large onion, diced
1 rib celery, diced
3 tablespoons all-purpose flour
1 (16-ounce) can low-sodium beef stock
1 tablespoon garlic, minced (about 4 cloves)
2 cans (16 ounces each) low-sodium diced tomatoes (or 3 large fresh
tomatoes, diced)
2 tablespoons fresh basil (or 1 tablespoon dried, crushed)
2 cans (16 ounces each) low-sodium tomato puree
1 bay leaf
1/2 cup fat-free half-and-half (see note)
Black pepper to taste
In a large saucepan, melt the butter over medium-high heat. Add the diced
onion and celery. Saute until the onion is transparent.
Add the flour, 1 tablespoon at a time, adding beef stock as needed by the
tablespoonful to help the flour form a paste. Stir in the garlic, diced
tomatoes and basil. Slowly add the puree and the rest of the beef stock. Add
the bay leaf and simmer on low for about an hour.
After an hour, remove the bay leaf and add the fat-free half-and-half.
Season with pepper.
Note: Fat-free half-and-half is sold in the dairy case near the regular
half-and-half in many supermarkets.
Per serving: 91 calories, 1 g fat, 3 mg cholesterol, 61 mg sodium, 16 g
carbohydrates, 5 g protein, 3 g fiber.
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