Pan-Smoked Tomato Bisque
- Course: Main Course
- Features: Fast, Healthy
Summary:
The bisque has the barest hint of smokiness and is surprisingly rich-tasting without any cream or dairy; rice is used as a thickener instead. With the garnishes of saffron aioli and tapenade on a thin slice of baguette, the presentation is good enough to serve to guests as a main course, especially with a salad on the side. This soup will freeze well.
It's easiest to use a stick/immersion blender to puree the soup, right in the saucepan. If transferring to a blender, work in batches, with the center of the lid removed so that steam can escape. Hold a dish towel over the opening instead.
10 servings
Ingredients:
For the bisque and tomato garnish- 2 medium plum tomatoes, peeled, seeded and cut into quarters
- 4 cups low-sodium vegetable broth
- 1/2 cup diced onion (from 1/2 medium onion)
- 1/2 cup diced celery (from 2 ribs)
- 2 tablespoons diced leeks (from 1 small leek, white and light-green parts)
- 1 3/4 pounds diced parsnips (6 to 8 medium)
- 1 cup canned plum tomatoes, with juice
- 2 tablespoons tomato puree
- 1 ounce sun-dried tomatoes (if oil-packed, drain and blot dry)
- 2 tablespoons chopped thyme leaves
- 1 cup cooked white rice
- 1/4 cup balsamic vinegar
- 2 teaspoons nonfat plain Greek-style yogurt
- 1 tablespoon cornstarch or arrowroot
- 2 cups low-sodium vegetable broth
- 1 teaspoon saffron threads
- 6 cloves roasted garlic
- 2 teaspoons low-fat sour cream (do not use nonfat)
- 1/4 cup pitted Nicoise olives
- 2 tablespoons anchovy fillets, rinsed and dried (2 tablespoons)
- 1 tablespoon capers, rinsed
- 1 teaspoon minced garlic
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Several thin slices French baguette, for garnish
Directions:
For the bisque and tomato garnish: Place the quartered tomatoes on a rack in a roasting pan containing a thin layer of hardwood chips. Cover with a tight-fitting lid and place over direct medium heat. Smoke for 6 to 8 minutes. Cut the tomatoes into small dice and reserve for garnish.
Heat a few tablespoons of the vegetable broth in a large saucepan over medium heat; add the onion, celery, leeks and parsnips and cook for 3 to 4 minutes, stirring occasionally, until tender. Add the remaining broth, canned tomatoes with juice, tomato puree, sun-dried tomatoes and thyme. Cook for about 30 minutes, until the ingredients are tender and fragrant.
Add the rice and cook for 20 to 25 minutes, until the rice is quite soft and warmed through. Use a stick/immersion blender to puree the soup until smooth, then add the balsamic vinegar and stir to combine. At this point the soup is ready to serve, or it may be cooled, then refrigerated in an airtight container.
While the soup is cooking, make the saffron aioli: Drain the yogurt in a cheesecloth-lined sieve in the refrigerator for at least 30 minutes.
In a small bowl, combine the cornstarch or arrowroot with just enough of the vegetable broth to form a paste. Bring the remaining broth to a boil in a small saucepan over medium-high heat and stir in the paste mixture. Return to a boil and cook, stirring constantly, for about 2 minutes, until the broth has thickened. Remove from the heat, add the saffron and allow to steep until the mixture has cooled.
Squeeze the roasted garlic from its skin into a blender and pulse on medium speed, then gradually add the thickened broth mixture on low speed. Transfer to a mixing bowl and add the drained yogurt and sour cream, mixing well. Cover and refrigerate until ready to use.
For the tapenade: Use a mortar and pestle to pound together the olives, anchovies, capers and garlic, forming a coarse paste. Add the oil and lemon juice, mixing well.
To assemble, spread a little of the tapenade on thin slices of baguette. Divide the soup among individual bowls, then place a dollop of the saffron aioli and the smoked and diced tomatoes in the center. Place the tapenade-covered baguette slices on the side. Serve hot or warm.
NOTE: To roast garlic:Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard their stem ends.
Recipe Source:
Adapted from the Culinary Institute of America's "Techniques of Healthy Cooking" (Wiley, 2008).
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