Yellow Tomato Bisque with Chive Oil

Yet another recipe that was inspired by a trip to the farm fresh produce stand the other day.  Yes, we like to spend a warm summer afternoon wandering through farmers markets, and produce stands to see if we can come across something amazingly fresh and tasty, and that day we did. In the corner of the stand was a mountain of huge beautiful mulit-colored heirloom tomatoes. The brilliant rainbow colors of these beasts drew us in and Charisse could not leave with out taking some home. We chose to buy only the golden yellow tomatoes in the bunch with a light bisque in mind.  If you can’t find yellow heirloom tomatoes where you are, you can use the traditional red ones and this soup will still be amazing but the unexpected yellow ones will add something more summery to the color and flavor. Topped with a drizzle of bright green chive oil really makes this dish striking to look at but your taste buds will enjoy it even more.  

Yellow Tomato Bisque
What You Will Need

1 yellow onion (diced)
2-3 cloves of garlic (diced)
5-6 large yellow heirloom tomatoes (about 4-5 cups chopped)
4 cups chicken stock
1/2 cup dry sherry
1 cup heavy cream
pinch of cayenne pepper
salt and pepper to taste

In a large dutch oven or stock pot, saute the onions and garlic until translucent.  Add in the tomatoes and cook until soft and tender.  Pour in the sherry and the chicken stock and bring to a slight boil, cook for about 1/2 hr until all the ingredients start to break down.  

Using an immersion blender or a blender, puree the soup until it is creamy and no large chunks can be found.  Add the cayenne, salt and pepper to taste.  Add cream and heat through.  Serve with a drizzle of chive oil.

Chive Oil
What You Will Need

1 cup olive oil
1/2 cup fresh chives
pinch of salt

In a small food processor, blend everything thoroughly.  Using a small sieve, strand all solids out.  Can be stored in the fridge for up to 1 week.  

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