What an impact. The Junior League of Tallahassee donates over 10,000
hours to helping the community. It's an impressive contribution, made by
these women right here. Every year, they publish a cookbook as a
fundraiser, recipes are from members, local chefs and family and friends
of the community.
Their Tomato Bisque recipe caught my eye, it's a happy, lovely shade
and elegant pairing for a simple salad.
Tomato Bisque Recipe
recipe from A
Thyme to Celebrate Cookbook by The Junior League of Tallahassee
Serves
6 to 8
6 tablespoons unsalted butter
½ cup chopped onion
5
cups chopped, peeled and seeded Fresh Florida sun-ripe tomatoes
4
cups chicken stock
2 tablespoons unsalted butter
2 tablespoons
all-purpose flour
2 teaspoons salt
½ teaspoon white pepper
¼
cup chopped fresh parsley
1 ½ teaspoons fresh chopped basil
1
tablespoon smoked paprika
1 ¼ cups heavy cream
2/3 cup
half-and-half
Melt 6 tablespoons butter in a large saucepan over
medium heat. Add the onion. Cook for 5 minutes or until the onion is
translucent. Add the tomatoes and stock. Bring to a simmer.
Melt
2 tablespoons butter in a small saucepan over medium heat. Whisk in
the flour to form a roux. Cook for 3 minutes, whisking constantly. Do
not brown. Whisk the roux into the stock mixture until well mixed. Add
the salt and white pepper. Bring to a boil, stirring occasionally.
Reduce the heat.
Simmer for 15 minutes. Stir in the parsley,
basil, paprika, cream and half-and-half. Remove from the heat. Purée
with an immersion blender. Strain before serving, if desired. Ladle
into soup bowls. Serve with a few slices of wheat bread.
(Recipe
by Chef Josh Butler, Florida Governor’s Mansion)
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