Heirloom Tomato Bisque

The last week at the PYO (Pick your own) farm before Harvest season.  We will miss going but there were some amazing tomatoes this week.  I had to make this...

Heirloom Tomato Bisque

Ingredients:
3 T Butter
1 Red Onion, chopped
1 Shallot, chopped
4 Pounds Tomatoes, peeled and chopped
3 Cloves of Garlic
2 Carrots, peeled and chopped
4 C Vegetable Stock
2 T Tomato paste
2 T Light Brown Sugar
1 C Heavy Cream
Salt to taste
Mint, to garnish

Directions:
1.  In a soup pot, heat butter and saute onions and shallots for 5-7 minutes. 
2.  Add tomatoes, garlic and carrots.  Saute for 2 additional minutes. 
3.  Add vegetable stock, tomato paste and sugar.   Bring to a boil.  Turn down and simmer for 30 minutes, uncovered. 
4.  Puree in a food processor and run through a strainer. 
5.  Put soup over medium heat and add cream.  Do not boil.  Salt to taste.
6.  Serve with a little mint.

Serves 6-8

Chilled Corn and Nutmeg Soup

Chilled Corn and Nutmeg Soup:

Ingredients:
3 Ears of Corn
8 C Water
2 T Butter
1 T Olive oil
1 Red onion, chopped
1 Shallot, chopped
1 C Heavy cream
1 t Nutmeg, ground
Salt to taste
Walnuts, toasted and finely chopped

Directions:

1.  Cut the kernels off the cob.  Put the 3 cobs in water and bring to a boil.  Reduce heat and simmer for 30 minutes.   Strain broth and reserve.
2.  In a soup pot, add butter and oil.   Saute onions and shallots about 10 minutes.  Do not brown.
3.  Add corn kernels for an additional 2 minutes.
4.  Add reserved corn broth and cook about 3 more minutes.  Until corn is soft.
5.  Puree in a food processor.  
6.  Add cream, nutmeg and salt.
7.  Chill for about 3-4 hours. 
8. Serve with toasted walnuts sprinkled on top.

Serves 4-6

Tip: 
When you serve chilled soups like this sweet one, there is about 1/2-3/4 cup in one serving.

Summer Squash Soup

Hello everyone, we are back at making weekly soups!  Let us know what you would like to see and we will add it to a list to make....so far some suggestions have been a chowder, a bisque and some cold soups.  We can not wait to hear your ideas.  xoxo

Summer Squash Soup:

2 Pounds of assorted baby squash, chopped
5 Assorted potatoes, chopped
1 Onion, quartered
5 Cloves of garlic, minced
2 Q Vegetable Stock
Olive Oil
Lemon Juice

Directions:
1.  In a soup pot, add stock, squash, potatoes, onion, and garlic. 
2.  Bring to a boil.  Turn down and simmer for 30-45 minutes. Salt to taste.
3.  Put in a soup bowl.  Drizzle with olive oil and lemon juice.

Serves 6-8

Tip:  Squash is best in summer.  We usually pick our own at the farm and pick a few different types.   Different ones will have different textures.