Did I mention it's a bisque?
- Carbohydrate 15.0633395614562 g
- Cholesterol 436.648344688305 mg
- Fat 162.570666005818 g
- Fiber 1.34000755545842 g
- Protein 7.86257616712858 g
- Saturated Fat 102.072151561884 g
- Serving Size 1 1 Serving (478g)
- Sodium 1338.78184202671 mg
- Sugar 13.7233320059978 g
- Trans Fat 11.2779997649386 g
- Calories 1520 calories
Step-by-step
- In a large pot, saute onions in 6 T butter, with dill weed, dill seed and oregano for 5 min or until onions are translucent.
- Add tomatoes, tomato soup, and chicken stock.
- Turn heat to medium and cover pan while making roux.
- In a small skillet make roux by blending 4 T melted butter and 4 T flour, whisking constantly over medium heat for 3 min, without browning.
- Add roux to stock mixture and whisk to blend.
- Add salt and pepper.
- Bring to a boil over medium heat , stirring for 15 minutes.
- Add chopped parsley, honey, cream and half and half.
- On low heat, bring to a serving temperature. Do NOT boil.
The Chemistry of Rest
The ingredient line reveals dairy and tomatoes, but omits how resting alters this emulsion. Allowing the pot to sit overnight in the refrigerator lets the crushed fruit acid tame the butterfat, resulting in a cohesive body that tastes fundamentally different on the second day. When storing, transfer the batch into airtight glass containers within two hours of cooling to prevent oxidation.
Managing the Dairy Phase
Heavy cream and half-and-half introduce delicate milk solids that demand strict temperature control. Subjecting the mixture to a rolling boil after the dairy goes in will cause the proteins to curdle and separate into an oily slick. Maintain gentle heat below 180 degrees Fahrenheit and stir constantly with a silicone spatula to keep the emulsion intact.
Reheating Protocol
Thawing frozen portions requires a gradual transition from the freezer to the refrigerator over twenty-four hours to protect the emulsion. Reheat individual servings slowly on the stovetop over medium-low heat while whisking vigorously, adding a splash of chicken stock if the body has tightened too much during storage.
