Roasted Tomato and Smoked Bacon Bisque - Dallas News | myFOXdfw.com

Roasted Tomato-Smoked Bacon Bisque, Green Chili Chicken Soup

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Thanks to Chef Enjolik Orre-Baily of www.lowcountryquisine.com

Roasted Tomato and Smoked Bacon Bisque

INGREDIENTS  6-8 Servings

5 strips of smoked bacon
1/2 yellow onion diced
1  28 oz can of roasted tomatoes
1  15 oz can of tomato sauce
1/2 cup heavy of cream
Salt and Pepper to taste

METHOD

Chop bacon and fry until crisp  in a large saucepan. With a slotted spoon, remove bacon and drain on a paper towel. Sauté the onions in the remaining bacon fat until translucent. Next, add the can of roasted tomatoes and salt & pepper to taste. Allow the tomatoes to simmer for about 15 minutes before blending. Use an immersion blender or food processor to blend the tomato and onion mixture. Once blended, pour the mixture through a mesh strainer to obtain a smooth consistency.  Combine the blended tomatoes with the can of tomato sauce and heavy cream plus a little more salt & pepper to taste. Allow to simmer for 15-20 mins. Use the bacon to garnish the soup and enjoy!

*Tips
Add a dash of liquid smoke to enhance the smokey flavor
For and extra kick add 1/2 teaspoon  of cayenne pepper  

 

Green Chili Chicken Soup

INGREDIENTS 6-8 servings

6 Boneless/Skinless Chicken Breasts
1  7 oz can of chopped green chilies
5 cups of milk
1 1/2 cup of flour
2 sticks of unsalted butter
1 bunch of cilantro chopped
1  16 oz jar of salsa verde
2 tbsp of seasoned salt
1  tbsp of garlic powder
1/2 tbsp of pepper
1 tsp of cayenne pepper
1 tbsp of cumin
Olive oil
Salt and Pepper to taste

METHOD

Pat chicken breasts dry and drizzle both sides with olive oil then season with the seasoned salt, garlic powder, pepper, cayenne, and cumin. Heat two tablespoons of olive oil in a large skillet. Sear both sides of the chicken (about 60-90 seconds per side). Then place the chicken in a large sauce pan, cover with water and boil until completely cooked through. This should take about 45 minutes. Remove the chicken and allow to cool but keep the stock! Once the chicken is cooled, using your hands shred the chicken in large pieces and set aside. Next, in a large sauce pan over medium heat melt the butter and gradually add the flour. Continuously stir the flour and butter mixture to ensure that it does not burn. After 10 minutes, slowly whisk in the milk and reduce to a simmer. Then add 5 cups of the remaining  stock, chilies, cilantro, shredded chicken, salsa verde, salt & pepper and a bit more cumin. Allow the soup to simmer for about 20 mins on low heat. Garnish with cilantro and enjoy!


 
                    

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