Cream of Tomato Bisque with Horseradish Cream

By KDHarmon

Ingredients

• For the Soup:
• 1/4 C butter
• 1/2 C celery, chopped
• 1/2 C onion, chopped
• 1/4 C carrots, chopped
• 3 Tbl flour
• 1 28-ounce can whole or chopped tomatoes
• 2 C chicken stock
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp marjoram
• 1 bay leaf
• 1/2 C heavy cream
• 1/4 tsp paprika
• 1/4 tsp curry powder
• 1/8 tsp salt
• 1/8 tsp white pepper
• 1 Tbl Madeira
• Freshly chopped chives
• For the Horseradish Cream:
• 1/2 C whipped cream
• 2 tsp fresh horseradish
• pinch of salt

Details

Servings 6

Preparation

Step 1

In large, covered saucepan over medium heat, melt butter. Add celery, onions and carrots and saute until tender but not browned. Add flour, cook 2-3 minutes, stirring constantly. Add tomatoes, stock, sugar, basil, marjoram and bay leaf. Bring to boil, then lower the heat, cover and simmer 30 minutes, stirring occasionally. Remove and discard bay leaf.

Puree mixture to desired consistency, return to pan over low heat. Add cream, paprika, curry powder, salt and pepper; stir to blend. Correct seasonings as needed.

Soup can be made 2 days in advance and refrigerated or frozen for up to six months. Reheat to serve.

Just before serving, stir in Madeira. Serve hot, topped with a dollop of horseradish cream and sprinkled with chives.


For Horseradish Cream:
Fold horseradish into whipped cream, season to taste with salt.