Chelsea and Joe on the Mountain Morning Show had a delicious morning cooking up Chef Brian Prusse's (PCMR's Chef de Cuisine) special Tomato Basil Bisque Soup. Thanks for the recipe, Chef Brian! TOMATO-BASIL BISQUE
Olive or canola oil 1/3-1/2 Cup
Diced onion 2-3 Cups (2 medium-sized onions)
Diced celery 2-3 Cups (approx. ½ head)
Chopped garlic 2 Tbs.
Basil (dry) 1 Tbs.
Diced tomatoes (fresh or canned) 2 Qts.
Water 3-4 Qts.
In an 8 qt. stock pot sauté the celery and onion 3-5 minutes. Add garlic and cook an additional 3-4 minutes. Add tomatoes, basil and water and bring to a boil. Simmer 10 -15 minutes until everything is softened. Add remaining ingredients.
Basmati or long-grain white rice 2 Cups
Salt 1 ½ Tbs.
Black pepper 1 ½ tsp.
Balsamic vinegar ¼ Cup
Red wine vinegar ¼ Cup
Brown sugar 2 Tbs.
Simmer soup for approx. 30 minutes or until rice has turned mushy. You may need to add more water as the rice will absorb quite a bit. Using an immersion blender puree the soup until it reaches a creamy consistency. You may also use a blender for this step. Adjust seasonings as necessary. Serve with toasted pumpkin seeds, croutons or parmesan cheese.