Medieval Times Tomato Bisque Recipe 395 Food

TOMATO BISQUE

Steps:

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the tomatoes, broth, honey, salt, and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

MEDIEVAL TIMES TOMATO BISQUE RECIPE - (3.9/5)

Steps:

• Pinch Italian seasoning Heat olive oil in a large stock pot and sauté the carrots, celery and onions until they are soft. Add the minced garlic and cook for another two minutes. Add the tomato paste, tomato puree and water, mix well and bring to a boil. Reduce the heat and add the remaining ingredients. Simmer for 45 minutes. Taste and adjust seasoning as necessary

MEDIEVAL TIMES POTATOES COPYCAT

Steps:

• Scrub potatoes thoroughly with a vegetable brush.
• Cut potatoes in half lengthwise.
• In an baking pan, combine melted butter and seasonings.
• Place potatoes, cut side down, in butter mixture.
• Bake in a 450°F oven for 25 to 30 minutes or until tender.