Capering and Cookery: Tomato Bisque Soup

First off, Capering and Cookery is the name of the Recipe/Cooking Series I'm beginning on this blog. :) It is a name that has three reasons:

1. It sounds much like a historical-dance-society's name: Capering and Kickery and I've always liked that.
2. Fancy recipes seem to use a lot of somethings called "capers". I had always thought they were a sort of mushroom or something, like truffles. Come to find out they are pickled chrysanthemum buds!
3. I like the name. It sounds bouncy and inspirational. :D

That being settled, I've come to teach you how to make the most amazing Tomato Bisque Soup. I don't use a recipe--I just do it by eye. But the other evening when I made it I tried to pay attention to quantities. This recipe should serve about...6-8 people I should think. (I usually make twice that quantity for my family) I had taken pictures documenting the whole process but Dad told me that we simply cannot put a single picture more on this computer or it will crash (Oh the joys of having a photographer for a sister) and so you will not get them, I'm afraid. But do not be afraid--it is a very simple recipe. :D

image courtesy of pinterest

Tomato Bisque Soup:

• 3 ribs celery
• 1 smallish onion
• 1 stick of butter
• 1/4 c. flour
• 2 cups milk
• 64 oz. tomato juice
• 1 large (4-inch or so) can crushed tomatoes
• mixture of basil, oregano, and a little thyme
• salt
• pepper
• 2 tsp. sugar

Right. So here's the deal. You will start off by melting the butter in a large soup-pot on the stove. Meanwhile, finely chop the celery and onions. I like to make them small enough that they are pretty much diced onions and celery...not really chopped.

Throw 'em in the butter and saute over medium heat for 8-10 minutes--you want them to be translucent and soft, but not mushy.

Add your milk and stir well over low heat. Now you are in the middle steps of making a roux. (pronounced "roo") A roux is basically what Southern people call "white sauce". Its base is butter, milk, and flour. So using a whisk--and this is really important--stir in your flour. Make sure you whisk out all the flour-lumps, otherwise you might end up with lumpy bisque and that won't look good.

Continue stirring over low-medium heat. Once your roux has thickened till it is about the consistency of thinned sour-cream, dribble in your tomato juice and whisk together. When that is done, add your crushed tomatoes. If it is a little thick for you, feel free to add more tomato juice or even a little more milk--a bisque, however, ought to be on the thicker side of things, as it is a creamy soup.

Salt and pepper to taste. Add Italian herbs and sugar--the sugar is to cut the acidity of the tomatoes. I don't like thinking of adding sugar to soups and things, but when you are dealing with tomatoes it is a must. I even do it to pizza sauce!

Heat the brew on medium-high, stirring continuously. When heated, serve immediately and enjoy!

Servings: 6-8
Time: 30 minutes
Difficulty level: Easy-Medium (It would be an "Easy" recipe, only the roux makes it a little harder)

I can attest that this is a stinkin' amazing recipe--I don't usually go for the whole tomato-soup thing, but this is incontestable. We usually pair it either with a salad and homemade foccacia bread, or with tuna-salad sandwiches. Either way, it is a superb, elegant, and easy recipe to whip up when you're feeling ready for something a bit different than usual. Try it and let me know how it comes out. :)