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LOCATION: Recipes >> Soups >> TOMATO & BUTTERMILK BISQUE

Print this Recipe    TOMATO & BUTTERMILK BISQUE

Serves 6

2 Tbsp. olive oil
2 leeks, green & white parts, finely chopped
1 carrot, peeled and diced
1 celery stalk, diced
4 ripe tomatoes (about 2 lbs), coarsely chopped
3 Tbsp. tomato paste
2 Tbsp. all-purpose flour
4 cups poultry stock
2 Tbsp. chopped fresh basil
salt and freshly ground pepper
1/4 cup lowfat buttermilk

In a saucepan, warm the oil over low heat. Add leeks, carrot and
celery. Saute until softened, about 5 minutes, stirring occasionally.
Add tomatoes and paste and cook about 5 minutes longer. Sprinkle
with flour and stir to mix well. Add stock, cover and simmer until
slightly thickened, about 20 minutes. Stir in the basil, salt and
pepper to taste. Transfer soup to food processor or blendor and
puree until smooth. Run the puree through a sieve using the back
of a large spoon; this makes the texture smooth.

Chill the mix well before swirling in the buttermilk and serving.

(My husband and I both agreed the bisque was much better reheated
to warm, with all that great tomato flavor bursting through!)

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