2010 Vermont Soup Winner

Fire Roasted Tomato, Basil Bisque with a Bleu Cheese Crumble

      By Chef Dan Kosek

Ingredients

1. 3 lbs. 3 oz. Fire Roasted Tomatoes
2. 14.5 oz Tomato juice
3. ¼ bunch of fresh Basil
4. 3 cups of water
5. ¼ tsp of white pepper
6.  ¼ tsp of black pepper
7. 3 cups of 36% heavy cream
8. ¼ cup chicken base
9. White Roux mixture 
   
10. Bleu Cheese Crumble (Stilton Bleu Cheese is preferred, or whatever brand you like)

Combine ingredients 1 through 4 and cook over a medium flame for 20 minutes

Blend ingredients 5 through 8 to an almost fine (not smooth) texture.  Add mixture to pot and cook over medium flame until a slight boil; then add the White Roux (see below on how to make).

Simmer for 10 minutes.

Serve soup with a tsp of your preferred Bleu Cheese    ENJOY!

Makes 7 to 10 servings

White Roux Ingredients

1. 3 oz flour
2. ¼ cup melted butter

Mix 1 and 2 with a whip until smooth