Thanks for subscribing! Please check your email for further instructions.
By Anthony Salemme, chef
The chilly dark days of Winter are perfect for soup as a meal. This comes together in under an hour. Serve with some crusty sourdough and Sharp Cabot Cheddar.
4 ounces butter
1 medium onion, chopped
2 shallots, chopped
2 leeks, sliced, white part only (be sure to wash in cold water first)
1 rib celery, chopped
2 28-ounce cans whole plum tomatoes with juice
2 cups whole milk
1 ½ cups heavy cream
3 Tablespoons brandy
½ teaspoon crushed pepper flakes
In a sauce pan melt the butter until bubbly and just starting to turn brown.
Next, add the onion, shallots, leek, celery and crushed red pepper flakes. Sauté for 8-10 minutes until soft.
Add the brandy and cook off the alcohol for about 2 minutes.
Add the tomatoes and simmer for 30 minutes.
Then add the cream and the milk and simmer for 15 minutes – add the puree with a hand held blender until smooth.
Serve it up.
I topped the Bisque with garlic rubbed toasted sourdough and a drizzle of EVOO.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com