1113 Tomato Bisque

Shane’s gone for the weekend – more moped stuff in Cleveland – and I’ve got a whole lot of nothing planned.  This morning I drank coffee, made a trip to the garden, and made a lovely soup for a late lunch while watching the Iowa game which, by the way, I don’t want to talk about.  I would, however, like to talk about this soup.

Lo these many years ago, in an apartment on 12th Street in Rockford, I started to get interested in food.  I knew enough to be dangerous to myself and others – I could scramble eggs, make an awesome batch of mashed potatoes, and follow the instructions on packaged food.  I had been vegetarian for a few years, so anything I might’ve known about preparing meat had long escaped my mind.  I was living with my boyfriend and two coworker friends, and while we all liked to eat, none of us liked to do the dishes.

When my roommates moved out and I didn’t have automatic Must See TV pineapple pizza ordering companions, I started to give the whole cooking thing a go.  This tomato bisque was one of the first things I mastered, one of the first recipes I could make without frantic trips to the store (where the hell are the pine nuts?) or phone calls to my mom (what’s something easy I can do with chicken?).  Paired with Jeff Perri’s grilled cheese sandwiches, it was my go to meal for the longest time.

So that’s what I did for lunch this afternoon: tomato bisque made from a whole bunch of the green tomatoes that finally ripened, with a bit of purloined dill for a more complex flavor.  I didn’t have cream on hand, so I whisked in a bit of yogurt – not the same, but good enough.  Add some crusty bread and a Spotted Cow, and you’ve got yourself a great afternoon.

Recipe:
Tomato Bisque from Fine Cooking

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