Description
Sweet heirloom tomatoes, fennel, and apple juice combine in this vibrant bisque. A touch of sherry vinegar brightens the flavor.
Ingredients
Units
Scale
- 8 each Heirloom tomatoes
- 2 each fennel bulbs
- 1 each carrot
- 2 each onion
- 12 cloves garlic
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 quart (950 ml) Apple Juice
- 1 bunch fresh picked tarragon
- 0.5 cups (120 ml) sherry vinegar
- Salt and Pepper
Instructions
- In a large pot over medium heat, sweat the onion, carrot, fennel, garlic, coriander seeds, and fennel seeds until translucent.
- Deglaze with apple juice and reduce by half.
- Add the chopped tomatoes and simmer until cooked through.
- Add the fresh tarragon and sherry vinegar; simmer for another 10 minutes.
- Puree in a blender and strain through a chinois or fine strainer. Season with salt and white pepper to taste, then cool.
- In a saucepan, bring salted water to a boil. Score an X on the bottom of a reserved heirloom tomato and blanch for one minute, or until the skin starts to peel away.
- Drop the tomato into an ice bath and allow to cool. Peel and remove the outer layer of tomato meat, dice, and toss into a bowl.
- Mix the diced tomatoes with the fennel fronds, tarragon, and olive oil. Season to taste.
- For plating: Place a round ring mold into the center of a soup bowl. Fill with the diced tomato mixture, lightly pack, and remove the mold.
- Garnish with a sprig of fennel frond and pour warm soup tableside to finish.
Notes
- For a smoother bisque, use an immersion blender instead of a regular blender.
- If you don’t have fresh tarragon, 1 teaspoon of dried tarragon can be substituted.
- Store leftover bisque in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 6
- Protein: 4