Despite the fact that the traditional French bisque soup is prepared from seafood or, at least, on the broth of them, wide tomato biscuit also gained popularity in the west. He is preparing for chicken broth with a lot of tomatoes, greens, spices and heavy cream. From simple tomato soup him more uniform silky texture and more presentable look. This soup is great for special or holiday occasions. Ideal for cooking canned tomatoes in their own juice. They anytime Years will add summer flavor to your biscuit. Share with friends: 
Time: 1 hour. Difficulty: medium Servings: 4-6 as a snack In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. l (60 gr.) Butter
- 1 tbsp. l chopped bacon (approximately 15 gr.)
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 4 garlic cloves, minced
- 5 tbsp. l flour
- 5 tbsp. chicken stock, homemade or canned with low salt
- 1 (800 gr.) Jar of canned whole peeled tomatoes in own juice, coarsely chopped (with liquid)
- 3 sprigs of parsley
- 3 sprigs of fresh thyme
- 1 bay leaf
- 1 tbsp. fat cream
- 1 and 3/4 tsp coarse salt
Recipes with similar ingredients: butter, bacon, onions onions, carrots, celery, garlic, premium flour, broth, tomatoes pulp, parsley, thyme, bay leaf, cream
Recipe preparation:
- In a large saucepan over moderate heat, heat the creamy butter. Add the bacon and fry, stirring, until crisp and until most of the fat has melted, about 1 minute. Via skimmers place the bacon on a plate covered with paper with a towel. Reduce heat to moderate, add onions, carrots, celery and garlic and fry, covered, periodically stirring until soft and aromatic, about 8 minutes.
- Stir in the flour and cook, stirring, 3 minutes. Pour in the broth and tomatoes and stirring constantly, bring to a boil. Tie sprigs of parsley, thyme and bay leaf with a kitchen thread in a bunch and add to the pan. Reduce heat and cook for 30 minutes. Take off fire and cool.
- When the soup base has cooled, remove and discard the bun greens. In batches, transfer the mixture to a blender and grind to homogeneous consistency. Place the strainer over a large bowl and strain the tomato soup. Return it to the pan and heat on medium heat.
- Stir in cream and salt into the soup and pepper to taste. Pour the soup over warm bowls, sprinkle with crispy bacon and immediately serve.
