Saks Fifth Avenue Tomato Bisque Recipes

COPYCAT SAKS FIFTH AVENUE'S TOMATO-BASIL BISQUE

Steps:

• Melt the butter in a large saucepan or stockpot over medium heat. Add the onion and celery and cook, stirring frequently, until the onion is soft. Add the flour, one tablespoon at a time while stirring. Stir until the flour is incorporated. Add the garlic, tomatoes, and basil and mix well. While stirring, slowly add the tomato puree, beef stock, and whipping cream. Mix well. Add the bay leaf and reduce the heat to low. Let simmer on low for one hour. Do not let the soup bisque boil. Remove the bay leaf. Season the soup with salt and pepper. Serve warm. You can add a drizzle of cream when serving, if desired.

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

SAKS FIFTH AVENUE TOMATO BISQUE

Steps:

• Heat butter in a large stock pot. Dice onion and celery and add to pot. Saute until the onion is transparent.
• Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms.
• Add garlic, diced tomatoes and basil; stir.
• Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color.
• Add bay leaf and simmer on low for about 1 hour. Remove bay leaf before serving.
• Season to taste with salt and pepper.
• 8 to 10 servings.
• Lovely served with pate sandwiches recipe #117904 for a special luncheon. Or, serve in shot glasses as a tasty first course!