Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Tomato Bisque

A rich, old-fashioned tomato bisque made with bacon drippings, aromatic vegetables, tomatoes and cream. A gently seasoned cream sauce is strained into the tomato base, producing a smooth, luxurious soup with deep tomato flavor.


Servings: 8–10
Prep Time: About 20 minutes
Cook Time: About 1 hour 40 minutes

Ingredients:

  • ¼ pound bacon
  • 4 large garlic cloves, minced
  • 1½ onions, finely chopped
  • 6 celery stalks, finely chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 (28-ounce) can diced tomatoes, juice reserved
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart whipping cream, room temperature
  • ½ onion, finely chopped
  • 1 small bay leaf
  • 2 whole cloves
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Milk, if needed for thinning

Instructions:

  1. Cook the bacon in a large skillet until the fat is rendered. Remove the bacon and reserve for another use.
  2. Add the garlic to the bacon fat and sauté until lightly browned.
  3. Add the 1½ chopped onions, celery, bay leaf and thyme. Sauté until the onion is translucent.
  4. Add the diced tomatoes with their reserved juice and the tomato paste. Bring to a boil, stirring occasionally.
  5. Reduce the heat, cover and simmer for 30 minutes.
  6. Meanwhile, prepare the cream sauce. Melt the butter in a large saucepan. Stir in the flour and bring to a boil, stirring constantly.
  7. Remove from the heat and slowly whisk in the room-temperature whipping cream.
  8. Add the remaining ½ chopped onion, small bay leaf and whole cloves.
  9. Return to medium heat and cook uncovered for 45 minutes, stirring occasionally.
  10. Strain the cream mixture through a fine-mesh strainer into the tomato mixture, discarding the onion, bay leaf and cloves.
  11. Season with salt and freshly ground black pepper.
  12. Cover and simmer for about 15 minutes, stirring occasionally.
  13. If a thinner bisque is desired, add milk until it reaches the preferred consistency. Serve hot.

Tip: The original recipe removes the cooked bacon after rendering its fat and says to “use as desired.” For a little extra bacon flavor and texture, the crisp bacon could be crumbled over individual servings as a garnish.

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