Firstly, apparently (according to The Joy of Cooking) this isn’t technically a ‘bisque’ since it doesn’t have a seafood base, but that’s what the recipe calls it, so that’s what I’m calling it!
This recipe is from The Food Network’s website. I’ve been in a grilled cheese mood, and what goes better with grilled cheese than tomato soup??
Things I did differently than the recipe:
- I left the bacon out, I wasn’t in a bacon mood!
- I added about two tablespoons of olive oil to the veggies at the beginning, in addition to the butter—the flour was getting too sticky.
- The recipe calls for 40 oz. of chicken stock, but since I hate having excess I simply bought three 14 oz cans of chicken stock, putting me 2 oz. over what the recipe calls for.
- To make up for the extra chicken stock, I added a bit more heavy cream at the end, about 1/8 c extra.
- I also didn’t strain the puree, since I don’t mind chunky soups.
Forgot to add:
- I put two stalks of celery and two carrots in, instead of just one of each.
- I also added dried basil in place of the parsley that you’re supposed to simmer in it with the thyme and bay leaf.
What else I’d like to do differently next time:
- I think just two cloves of garlic would be plenty for this stew, it’s veeery rich and it took SO much effort to prepare them, haha. Thank goodness for eHow, or I’d never have known how in the first place.
- In place of the heavy whipping cream I might want to use fat free condensed milk for health reasons. 🙂
- Lastly, it wasn’t as tomato-y as I wanted, so an additional can or even half can of tomatoes would be perfect, I think!
I hope your endeavors are as tasty as mine were! 🙂 Here’s the final product, topped off with a couple grilled cheese sandwiches and a mini Coke!
I bought a small bag of Gardetto’s snack mix during my ten minute break from class tonight. I always feel guilty when I pick them over other snacks because just the small bag had 2g of trans fat in it. Trans fats are probably one of the worst things that you can put into your body whether you’re a health nut or not. (Please see this link for an explanation.)
Anyhoo, I know that the delicious rye chips are the main—if not, only—source of the trans fats. (I know because I’ve bought the, “Special Request: Roasted Garlic Rye Chips,” only to be horrified by the nutritional values.) This lead me to do a search for homemade rye chips! I usually avoid Yahoo! Answers but this time, it was helpful! This recipe looks simple and delicious. I intend to make these DIY Rye Chips ASAP and figured they’d be a hit with just about every other salty snack lover! Hope they turn out great for everyone else. 🙂
You will need:
- 6, day-old Rye Bagels
- 1 tablespoon Olive Oil
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Salt or Powder
- 1 tablespoon Seasoned Salt
Heat the oven to 200 degrees.
Line several baking sheets with tinfoil.
Slice the bagels crosswise into 1/4-inch-thick rounds.
Arrange the slices in a single layer on the baking sheets.
Using a spray mister, lightly coat the tops with the olive oil. (You also can brush on the oil with a pastry brush, but you’ll need to use a bit more oil and the chips will not be as crisp.)
Generously sprinkle the chips with equal amounts of the onion powder, garlic salt and seasoned salt.
Bake until crisp and cracker-like, about 45 minutes.
Store in a tightly covered container for up to a week.