Start any recipe off with “1 lb bacon” and you’re already guaranteed a good time.
I mean, how can that go wrong?? (unless of course, you’re vegetarian, in which case you can simply omit the bacon and cause carnivores everywhere to get a litte weepy but the bisque will still be delicious).
- 1 lb bacon, chopped
- 1 small onion, diced
- 1 bulb garlic (with 2 cloves removed and diced separately)
- 2 cans (14.5 oz each) petit diced tomatoes, not drained
- 1 can (14 oz) chicken broth
- 1 can (6 oz) tomato paste
- 1 cup heavy cream
- Salt and pepper to taste
For Roasted Garlic:
- After removing the 2 cloves to be diced separately, slice off the top third of the garlic bulb (the pointed end, not the root end).
- Drizzle with olive oil and sprinkle with salt. Wrap bulb in foil (sort of making it look like a Hershey’s kiss) and place on a baking sheet.
- Roast in oven at 375° for 40 minutes.
- Remove (after the garlic has cooled, you can remove the roasted cloves from the paper by simply squeezing from the root end).
- In a soup pot, cook bacon until crisp.
- Drain off all but 2 Tablespoons of drippings.
- Add onion and the diced garlic cloves and sauté until translucent.
- Stir in undrained tomatoes, broth, tomato paste, and salt and pepper.
- Bring to a boil.
- Reduce heat to low and simmer 10 minutes, stirring occasionally.
- Add half of the cooked bacon.
- Simmer another 10 minutes, stirring occasionally.
- Stir in cream.
- Simmer 10 minutes, stirring frequently.
- Remove a third of the bisque and place in blender or food processor along with the soft roasted garlic (you may not want to use the entire roasted bulb, just use your judgment but the garlic flavor is much milder having been roasted…I probably used ¾ of the bulb).
- Purée until smooth (be sure to allow the steam to escape by letting the mixture cool some before blending and pausing frequently to lift the lid to allow the steam to escape or else it will explode!).
- Add purée back to soup pot and simmer a few more minutes until heated through.
How’s it Served?
Serve in bowls topped with remaining crispy bacon.
Yeild: 6 cups!
Serve with grilled cheese sandwiches or cornbread…of if you’re feeling especially crazy…a grilled cheese made with cornbread.
About the Author: In addition to being a connoisseur of shoes, Mandi Johnson has a Bachelor’s in English Literature and Master’s of Library Science. She works as the serials librarian in the Acquisitions Department of Shreve Memorial Library.