Tomato-Dill Bisque
List of Ingredients
A beautiful addition to your table, this soup tastes like it's much more difficult to prepare than it is. Tomatoes were slow to gain popularity in the New World because many believed this member of the nightshade family was poisonous. However, Thomas Jefferson, who was introduced to tomatoes in France where they were called "love apples," grew many varieties.
1 small onion, finely chopped
1 garlic clove, chopped
1 tablespoon unsalted butter
6 cups (1 1/2 quarts) vegetable or chicken stock
1 cup dry white wine
3/4 cup tomato paste
1 cup heavy cream
1 small bunch fresh dill, chopped (about 2 tablespoons)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
Salt and freshly ground black pepper
Recipe
In a 4-quart stockpot, sauté the onion and garlic in the butter over medium heat for 5 minutes until golden brown. Add the stock, wine and tomato paste.
Bring to a boil over high heat. Add the cream and return to a boil over high heat. Stir in dill.
In a separate medium saucepan over low heat melt the butter, add flour, then mix well. Cook for 15 minutes.
Gradually stir flour-butter mixture into tomato mixture until fully incorporated. Reduce heat and simmer about 5 minutes, until thoroughly hot.
Season with salt and pepper to taste. Serve immediately in a soup tureen or divide among individual soup bowls.
Makes 6 to 8 servings.
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