{"id":12222,"date":"2016-05-22T17:51:35","date_gmt":"2016-05-22T17:51:35","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=12222"},"modified":"2020-05-11T08:25:16","modified_gmt":"2020-05-11T15:25:16","slug":"tomato-bisque","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/tomato-bisque\/","title":{"rendered":"Tomato Bisque"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>2 C tomato &#8211; pieced<\/li>\n<li>1\/2 Vidalia onion &#8211; sliced thin<\/li>\n<li>1\/4 C chopped carrot<\/li>\n<li>1\/4 C chopped celery<\/li>\n<li>1 TBL tomato paste<\/li>\n<li>1 bay leaf &#8211; to be removed at step 10<\/li>\n<li>3 TBL Butter<\/li>\n<li>1 C Stock<\/li>\n<li>1\/2 C Water<\/li>\n<li>1\/2 C Milk<br \/>\n&#8211; use for finishing it up &#8211; SEE BOTTOM OF PAGE<\/li>\n<li>1\/2 C Heavy cream<\/li>\n<li>1 egg yolk<\/li>\n<li>2 Chives &#8211; minced<\/li>\n<li>1 TBL Sour cream<\/li>\n<li>1 tsp dried parsley<\/li>\n<li>1 lemon<\/li>\n<li>Black pepper and Thyme to taste &#8211; just a dash<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Toss tomato in about 1 tsp salt<\/li>\n<li>Put tomato pieces on a baking sheet in the oven at 350\u00ba for 30-45 minutes (See step 4)<\/li>\n<li>Slice onion in half, and then very thin.<\/li>\n<li>Sweat onion, carrot, celery and tomato paste in butter on low heat 1\/2 hour.<\/li>\n<li>Add 1 TBL AP flour and cook an additional 3 minutes<\/li>\n<li>Add stock and bring to a boil.<\/li>\n<li>Reduce to a bare simmer and add milk and water.<\/li>\n<li>Put all tomato pieces into the pot.<\/li>\n<li>Bring back to a simmer, then remove pot from heat.<\/li>\n<li>Remove bay leaf<\/li>\n<li>Puree carefully<br \/>\n&#8211; &#8211; Strain or <a href=\"http:\/\/www.youtube.com\/watch?v=HZ-h6jPo29g&amp;t=1m40s\"><strong>run through a food mill<\/strong><\/a>. &#8211; You can buy one <a href=\"http:\/\/www.amazon.com\/OXO-Good-Grips-Food-Mill\/dp\/B000I0MGKE\/\"><strong>BY CLICKING HERE<\/strong><\/a>.<br \/>\nAT THIS POINT, YOU CAN POUR IT INTO FOUR HALF-PINT CANNING JARS, or TWO ONE-PINT CANNING JARS<\/li>\n<li>Mix in heavy cream.<\/li>\n<li>Pour back into the pot, and return to a low heat JUST UNTIL IT STARTS TO THICKEN<\/li>\n<li>Add 1 tsp lemon (or zest and juice from one lemon)<\/li>\n<li>Remove pot from burner.<\/li>\n<li>Temper in your egg yolk.\u00a0 <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tempering-eggs\/\"><strong>CLICK HERE<\/strong><\/a> to see how to temper.<\/li>\n<li>Garnish w\/ sour cream &amp; Chives<\/li>\n<\/ol>\n<p>IF YOU HAVE PUT IT INTO FOUR HALF-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>2 TBL Heavy cream<\/li>\n<li>1\/2 egg yolk<\/li>\n<li>1\/2 Chives &#8211; minced<\/li>\n<li>1 tsp Sour cream<\/li>\n<li>1 pinch\u00a0 dried parsley<\/li>\n<li>zest and juice from 1\/4 lemon<\/li>\n<li>Black pepper and Thyme to taste &#8211; just a shake<\/li>\n<\/ul>\n<p>IF YOU HAVE PUT IT INTO TWO ONE-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR<\/p>\n<ul>\n<li>1\/4 C Heavy cream<\/li>\n<li>1 egg yolk<\/li>\n<li>1 Chives &#8211; minced<\/li>\n<li>2 tsp Sour cream<\/li>\n<li>2 pinch\u00a0 dried parsley<\/li>\n<li>zest and juice from 1\/2 lemon<\/li>\n<li>Black pepper and Thyme to taste &#8211; just a shake<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 2 C tomato &#8211; pieced 1\/2 Vidalia onion &#8211; sliced thin 1\/4 C chopped carrot 1\/4 C chopped celery 1 TBL tomato paste 1 bay leaf &#8211; to be removed at step 10 3 TBL Butter 1 C Stock 1\/2 C Water 1\/2 C Milk &#8211; use for finishing it up &#8211; SEE BOTTOM &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tomato-bisque\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tomato Bisque&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157,210,211],"tags":[],"class_list":["post-12222","post","type-post","status-publish","format-standard","hentry","category-stews","category-beatitudes","category-tomato-dish"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=12222"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12222\/revisions"}],"predecessor-version":[{"id":12303,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/12222\/revisions\/12303"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=12222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=12222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=12222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}