Tomato Bacon Brussels Bisque
10 Brussels sprouts, quartered
1 tablespoon olive oil
2-3 pieces thick cut bacon, chopped (for Brussels)
1 small shallot, minced
1 small boiler onion, minced (for Brussels)
3 sprigs fresh thyme (for Brussels)
5 tablespoons unsalted butter
1 slice thick cut bacon (for bisque)
4 small white boiler onions, chopped fine (for bisque)
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced fine
5 tablespoons all-purpose flour
4 cups organic chicken broth
1 cup water
1 28-oz can Muir Glen Fire Roasted whole peeled tomatoes (with liquid), roughly chopped
1 tablespoon dried parsley
1 sprig fresh thyme (for bisque)
1 cup heavy cream
1 3/4 teaspoon kosher salt
freshly ground black pepper to taste
5 sprigs chives, minced fine
Winning recipe from 2013 Fire Roasted Tomato Soup and Chili Throwdown. Submitted by Amy Nicholson.
Preparation & Directions
To make garnish, cut off ends of Brussels sprouts and quarter. Bring a small stock pan of water to a boil over medium-high heat. Salt the water and add a teaspoon of olive oil.
Boil brussel sprouts until tender, about 4-5 minutes. Drain.
Cut two pieces of bacon into 1-inch slices or smaller. Heat remaining olive oil in a sauce pan, and cook bacon until tender and slightly crispy. Remove bacon and drain on a paper towel.
Add one small white boiler onion, the shallots and three sprigs of thyme to the pan. Cook until the onion and shallot are soft.
Once the onions are soft, turn the saucepan to medium heat and add the drained brussels sprouts. Cook until crispy.
If necessary, once ingredients are incorporated place on a sheet pan under broiler until crispy. Once Brussels and bacon are crispy place on a paper towel to the side.
For bisque, add butter to a large stock pot and heat on medium-high heat.
Chop bacon slice into 1/2 inch pieces and add to the stock pot. Cook the bacon for 1-2 minutes and then remove to a paper towel.
Add the carrots and celery to the butter and bacon fat. Sautee for about 5 minutes.
Lower the heat to medium and add the finely chopped onions, parsley, thyme and garlic to the mix. Continue on medium for two to three minutes until the onions are soft. Do not allow the onions and garlic to brown.
Add the flour and stir constantly for two to three minutes until roux thickens.
Add chicken broth and water to the mixture and stir until all ingredients are incorporated.
Pour in can of Muir Glen tomatoes.
Add the rendered bacon back to mixture. Place heat on low and allow to simmer for 25 to 30 minutes. Remove mixture and cool slightly.
After the soup base cools, place 1/2 mixture in the blender. Puree until smooth.
Pour blended mix back into the stock pot. Reheat mixture.
Add heavy cream to mixture and incorporate fully. Add salt and pepper to taste.