Celebrity Roasted Tomato Bisque

By jannycerv

This was served on Celebrity Cruise and is absolutely marvelous!

Ingredients

• 3 pounds very ripe fresh tomatoes
• 1 carrot
• 1 onion
• 1 leek
• 1 celery branch
• 2 garlic cloves
• Parsley stalks
• Thyme
• Bay leaf
• 40 tarragon leaves
• 40 white peppercorns
• 3 ounces balsamic vinegar
• 4 ounces olive oil
• Pinch of cayenne pepper
• 1/2 quart dry white wine
• 5 ounces tomato purée
• 2 pounds chicken stock, bouillon
• 2 pounds whipping cream
• 2 tablespoons cognac brandy
• 1 tablespoon Lea & Perrins Worcestershire sauce
• Salt, to taste
• Freshly-ground white pepper, to taste

Preparation

Step 1

Cut carrot, onion, leek, celery, garlic, parsley, thyme, bay leaf, tarragon, and white peppercorns into a rough dice. Mix together in a roasting tray.

Cut the tomatoes in half, lengthwise, and remove the stalk. Place tomatoes on top of the roasting tray and season lightly with salt and pepper. Place the roasting tray in the oven, set at low to medium heat for 2 1/2 hours. Check from time to time to ensure not much color is taken. If it has, reduce the temperature. When light golden brown, remove the tray and deglaze with white wine. Put the glaze into a pan, add the chicken stock, whipping cream, tomato purée and Worcestershire sauce. Bring to a boil and simmer for 10 to 15 minutes. Liquidize and pass through a fine sieve. Season and add the cognac. Pour into hot bowls and garnish with a cordon of cream and croutons.

Yield: 10 servings

Note: Cream should be slightly whipped before it is spooned in a circle line (cordon) onto soup.

Croutons: Remove crust from white sliced bread, then cut into even-sized cubes. Pan-fry the croutons in just enough whole butter until they are a light golden color. Then, remove from pan and place on paper towel o remove any excess fat.