This is my version of bisque and at the risk of falling into the blow-my-own-trumpet category, I'll state that it tastes superb... hand on heart its tasted amazing for the few ingredients that went into it!!!
This is a low fat vegetarian version (I've eliminated cream) and all the ingredients, spices and herbs are easily found in an Indian kitchen!!!
The end result is an aromatic soup, that is both nutritious and perfect for a rainy or cold winter day, when all you want to do is sit at home ...read a book and eat a cup of wonderful soup!!!
Ingredients:
1/2 kg Ripe Tomatoes (diced)
200 gms Carrots (diced)
2 cloves of garlic (peeled and roughy chopped)
1 small Onion (peeled and roughly chopped)
Black Pepper (Powdered)... I like the flavor so tend to use it liberally
A handful of Coriander leaves and stem (roughly chopped)
2 heaped tsps of Rice Powder
1/2 tsp Sugar
Salt to taste
4-5 cups of water
Oil
Method:
1) In a large pan heat the oil and add the onion and garlic.
2) As the onion starts to soften and brown a bit, add the carrot pieces and salt.
3) While the carrot is cooking we start adding the pepper powder
4) The carrot will cook in about 5-10 mins, at this point add the tomatoes and 2 cups of water
5) Another 10 mins of cooking and the tomatoes will soften
6) Add the Rice powder and mix well.
7) Keep cooking till the tomatoes are completely mushy.
8) Add the chopped coriander and sugar and mix well.
9) Cool and pass through a blender. Ensure that the whole lot from the pan is blitzed (including the burnt bits if any that are stuck to the pan, this helps amplify the flavor. I normally use the same pan for cooking the bisque, so this also helps ready the pan for when the mush is blitzed).
10) Return the paste to the pan and add more water.
11) Bring to a boil and then simmer for 5 minutes.
12) Bisque is ready to be enjoyed as it is or with a toasted cheese sandwich :)
