ST. LOUIS — Roasted Tomato Bisque | Truffle Gourmet Grilled Cheese
1 Ounce Sub-Level, Caramelized Onions
1.5 Ounce Dairy, Cheese Gouda Smoked
1 Slice Dairy, Truffle Cheese
1.5 Ounce Dairy, Cheese Goat Marinated
2 Slice Groc-Dry, Bread White Sandwich Sliced
To Taste: Produce, Arugula
1. Toast bread with clarified butter on flat top.
2. Add all cheeses, and warmed caramelized onions.
3. Once cheese is melted and bread golden brown, add arugula.
Roasted Tomato Bisque
Ingredients
Yield 5 qts Portion 6 oz
¼ cup, split Blended oil
3 oz Butter, unsalted
1 cup Yellow onion, halved
8 ea Roma tomatoes, halved
2-16 oz cans San Marzano peeled tomatoes
1 ea Fresh Fennel bulb, cored and sliced ½“ thick
¼ cup Fresh garlic, minced
6 tbsp Shallots, chopped
12 oz Carrots, med rough chop
1/3 cup Tomato Paste
1 tbsp Fennel Seed
1 tsp Basil, dried
¼ cup Sherry Vinegar
cup Cream, heavy
1 gal Vegetable Stock or water
Method
- Lightly oil the halved tomatoes, carrots, fennel and onions and roast in 350-degree oven for 30 min or until browned and evenly roasted
- In large stock pot, add remaining oil and butter; add fennel seed and dried basil and simmer in fat until fragrant, about 2 minutes. Sweat shallots, garlic until fragrant. Add tomato paste and cook until deep in color.
- Add roasted vegetables, canned tomatoes and vegetable stock. Bring to slow simmer. Simmer over low heat for 1 hour. Liquid should reduce by 1/3.
- To finish, add cream and sherry vinegar. Puree finely in a blender. Season with salt and pepper to taste.