Roasted Tomato And Buttermilk Bisque

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 medium leeks, white part, finely sliced
• 2 medium shallots, peeled and chopped
• 1 medium carrot, peeled and chopped small
• 2 celery ribs, with leaves sliced
• 2 lbs ripe tomatoes
• 3 tablespoons tomato puree
• 2 tablespoons unbleached white flour
• 4 cups vegetable stock or 4 cups chicken stock
• 2 tablespoons fresh basil, cut into ribbons (not dried basil)
• 1 tablespoon fresh basil, cut into ribbons (not dried basil)
• salt, to taste
• fresh ground black pepper, to taste
• 1/3 cup buttermilk

Recipe

• 1 preheat oven to broil.
• 2 place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling.
• 3 put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened.
• 4 once cool enough to handle, remove the skin and seeds and discard. chop the tomatoes coarsely. set aside.
• 5 warm the olive oil in a sauce pan over low-medium heat. add the leeks, shallots, carrots and celery. sauté the mixture, stirring occasionally for about 5 minutes or until vegetables are softened.
• 6 next add the roasted tomatoes and tomato puree. sprinkle the flour on the tomatoes and stir to incorporate well.
• 7 add the stock, cover and simmer until slightly thickened, approximately 20 minutes.
• 8 once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (alternatively, the soup can be cooled and pureed in a food processor.) stir in 2 tablespoons of the fresh basil.
• 9 transfer the soup to a non-reactive large serving bowl. (if you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon).
• 10 cover soup and refrigerate until well chilled or serve hot.
• 11 to serve, transfer the soup to individual bowls. divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving.
• 12 garnish each serving with a few ribbons of fresh basil.