Tomato Bisque Ala Cafe Beaujolais

Course : Bisques
Serves: 5
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1/2 Cup Onions -- Chopped
1/2 Cup Unsalted Butter
1 Teaspoon Dill Seed
1 1/2 Teaspoons Dill Weed
1 1/2 Teaspoons Dried Oregano
5 Cups Canned Tomatoes -- Crushed
4 Cups Chicken Stock
2 tablespoons Flour
2 Teaspoons Salt
1/2 Teaspoon White Pepper
1/4 Cup Parsley -- Chopped
4 Teaspoons Honey
1 1/4 Cups Heavy Cream
2/3 Cup Half And Half

Preparation / Directions:

In a large pot, saute onions in 6 tablespoons butter along with dill seed, dill weed, and herbs for 5 minutes, or until onions are translucent. Add tomatoes and chicken stock and heat. Make a roux by blending 2 tablespoons butter and 2 tablespoons flour, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock and whisk to blend. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, cream and half and half. Remove from heat and puree. Strain. When ready to serve, reheat and serve with a dollop of sour cream.


Nutritional Information:

513 Calories (kcal); 45g Total Fat; (77% calories from fat); 6g Protein; 24g Carbohydrate; 143mg Cholesterol; 2969mg Sodium

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