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Tomato Dill Bisque

Tomato Dill Bisque

We have developed kind of a fun tradition here at the store. We do a pitch-in lunch on the day of the month that we bill and pack the Wine of the Month. It's a project that takes 4 people about 5 hours to accomplish, so there are usually at least 6 of us here at lunch time. And, while it hasn't exactly turned into a competition, the preparation of lunch seems to get more elaborate every month. We have had fried fish tacos, grilled Cuban sandwiches, homemade empanadas and this month it was Italian submarine sandwiches made with fresh baked herb foccacia bread, bowtie pasta salad, fresh baked zucchini bread and a cold tomato dill bisque Laurel Steffes made that was to die for. Here's the recipe....

Makes 5 cups

Ingredients:

2 medium onions - chopped
1 clove garlic - sliced
2 tablespoons butter
4 large tomatoes (2 pounds), peeled and cubed
1/2 cup water
1 chicken-flavored bouillon cube
2 1/4 teaspoon fresh or 3/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise

Preparation:

In a 2 quart saucepan over medium heat, cook onions and butter until the onions are translucent. Add all the other ingredients except the mayonnaise. Cover and simmer for 10 minutes. Remove from heat and cool to room temperature. Place half of the mixture in a blender or food processor and process until smooth. Repeat with the remainder of tomato mixture. Pour into a large bowl. Stir in the mayonnaise, cover and chill. Serve cold. Makes 5 cups.