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Tomato Bisque
from the kitchen of Sharmagne Leland-St. John

1 tablespoon unsalted butter
3 large shallots, sliced
1 cup carrots, chopped
1 celery stalk, chopped
3 cloves garlic, minced
30 ounces fresh heirloom tomatoes, peeled
32 ounces vegetable broth
3 sprigs parsley
10 basil leaves
2 bay leaves
Freshly ground black pepper, to taste
6 tablespoons sour cream
Pecorino cheese for garnish
Boiling water

Drop the tomatoes into a large pot of boiling
water to blanch for one minute, or until the
skins crack. Quickly remove from the water,
let  cool a few minutes then pull the skins off.

Use a mini food processor to chop the shallots,
carrots, celery and garlic. Melt the butter in a 
large soup kettle over medium heat. Add butter
until melted, then add the chopped carrots, celery
shallots and garlic. Cook stirring frequently until
soft, about 8-10 minutes. Add broth and tomatoes.
Stir well.

Using a string, tie herbs together and drop into
the soup. It will be easier to remove later. Add
the pepper, reduce heat to low and simmer covered
for 30 minutes.

Remove the herbs and put into the compost, add sour
cream and whisk until smooth.

Ladle into bowls and top with freshly grated cheese

and fresh basil leaves.



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