Daytime Kitchen: Tomato and Blue Cheese Bisque

Roasted Tomato and Bleu Cheese Bisque

2# Roasted Tomatoes, skin peeled

1 ea. Onion, small dice

6 oz. Butter, unsalted

4 oz. Flour

1 T Garlic

1 pint Vegetable Stock

1 pint Tomato Sauce

2 oz. Basil

1 Cup Bleu Cheese

6 oz. Heavy Cream

TT Salt and Pepper

MOP: Add the butter to the pan with diced onions and sweat.Once translucent add flour. Add remaining ingredients EXCEPT cheese and roasted tomatoes. Bring to a simmer. In 2 batches add to the blender and puree until smooth. Return to pot. Puree tomatoes and add the pot as well. Bringing the soup back to a simmer add the blue cheese slowly and cook until incorporated. Adjust seasoning.

I will be accompanied by:

Jenna Begley, Sous Chef 419 West

Ted Polfelt CEC,CCA Executive Chef Jefferson Street MG (540)314-8551