| This great tasting, rich and hearty bisque will warm you from the inside out. This is a recipe that can be enjoyed by Vegans and meat eaters, alike. It’s full of the natural goodness and nutrients of vegetables. For Vegans, simply substitute the chicken broth with vegetable stock.
What you need:
- 4 tsp. Sweet ‘n Heat Chicken Rub
- 1 pound of baby carrots
- 2 Roma tomatoes, cut in half
- 4 stalks celery
- ½ sweet onion, quartered
- 1-1/4 cups chicken broth or vegetable stock
- 2 Tbsp butter
- 3 tsp. Extra Virgin Olive Oil
- 1 tsp. Balsamic Vinegar
- 1/8 tsp. Sea salt
- 1/8 tsp. Chipotle spice
- ¼ - 1/3 cup Half and Half
- Good white wine (optional)
- Large baking sheet (17.25 x 11.25 x .75 inches)
- Blender
What you do:
Squeeze seeds from tomato halves. Arrange vegetables on baking sheet and coat well with olive oil and balsamic vinegar. Sprinkle 2 tsp of Sweet ‘n Heat Chicken Rub over vegetables. Roast in preheated oven at 350° for 20-30 minutes, until roasted. Check tomatoes after 15-20 minutes, as they will roast more quickly.
When cooled slightly, remove skin from tomatoes and place in blender. Add other roasted vegetables to blender with 1 cup of chicken broth or vegetable stock. Blend and pulse until vegetables are pureed.
Pour vegetable puree into 2-quart saucepan over low heat. Add sea salt, chipotle spice and ¼ cup chicken broth. Add remaining Sweet ‘n Heat Chicken Rub and stir. As bisque warms, add ¼ - 1/3 cup Half and Half, and stir to blend. When bisque starts to bubble slightly, it’s ready. If bisque appears too thick, thin it with a little white wine, chicken broth, or vegetable stock. The final bisque should be thicker than a soup, but still liquid in nature.
Serve hot with a tablespoon of white wine in the center of each bowl.
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