Jiffy Bisque Of Tomato And Clam A Pantry Recipes

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TOMATO BISQUE WITH FRESH GOAT CHEESE



Tomato Bisque With Fresh Goat Cheese image

A classic crumbler like Vermont Creamery's fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb.

Provided by Suzanne Lenzer

Categories     dinner, lunch, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ounce can crushed Italian plum tomatoes
1 tablespoon sugar
1 tablespoon fine sea salt, or to taste
1/2 teaspoon red chile flakes, more to taste
Pinch of cayenne pepper
4 ounces good-quality fresh goat cheese, such as Vermont Creamery

Steps:

  • Put oil in a large saucepan over medium-high heat. When it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion and continue cooking until soft and translucent, about 5 minutes.
  • Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 653 milligrams, Sugar 10 grams

HOW TO MAKE TOMATO BISQUE



How to Make Tomato Bisque image

You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
½ teaspoon paprika
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
3 tablespoons uncooked jasmine rice
1 teaspoon white sugar, or to taste
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, divided
2 tablespoons heavy whipping cream, divided

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
  • Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 20 g, Cholesterol 37.7 mg, Fat 12.3 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 906.4 mg, Sugar 2.8 g

SHRIMP AND CLAM BISQUE



Shrimp and Clam Bisque image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
3/4 cup roasted garlic cloves
2 leeks, minced
3 tablespoons all-purpose flour
1/4 cup brandy
3 1/2 cups reduced-sodium chicken broth
1/4 cup tomato paste
1 russet potato, peeled and diced
1/2 pound small shrimp, peeled and deveined
12 steamed clams, shells discarded, clams chopped
1/2 cup heavy cream
1 tablespoon freshly chopped dill leaves
Rolls, for serving, optional

Steps:

  • Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.

MATT'S CRAB & CLAM BISQUE



Matt's Crab & Clam Bisque image

This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too!

Provided by PASTAWITHGARLIC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 6

Number Of Ingredients 15

4 tablespoons margarine
1 large onion, minced
⅓ cup minced celery
¼ cup finely chopped carrots
1 tablespoon all-purpose flour
⅛ teaspoon red pepper flakes
¼ teaspoon dill weed
6 cups water
3 cubes chicken bouillon
1 teaspoon Worcestershire sauce
3 cups cubed potatoes
¼ teaspoon black pepper
1 ½ cups milk
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can chopped clams

Steps:

  • Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 23 g, Cholesterol 50.7 mg, Fat 9.5 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 843 mg, Sugar 5.1 g

JIFFY CLAM CHOWDER BISQUE (A PANTRY RECIPE)



Jiffy Clam Chowder Bisque (A Pantry Recipe) image

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories     Chowders

Time 6m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (15 ounce) can condensed new england clam chowder
1 (15 ounce) can condensed chicken gumbo soup
2 (15 ounce) cans hot water
1 cup powdered milk

Steps:

  • Mix soups and heat to boiling.
  • Mix powdered milk with water and add to soup.
  • Serve immediately.

Nutrition Facts : Calories 281, Fat 11.9, SaturatedFat 6, Cholesterol 38.5, Sodium 1722.8, Carbohydrate 28.6, Fiber 2.3, Sugar 14.8, Protein 15.3

JIFFY BISQUE OF TOMATO AND CLAM (A PANTRY RECIPE)



Jiffy Bisque of Tomato and Clam (A Pantry Recipe) image

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 4

1 (15 ounce) can condensed new england clam chowder
1 (10 ounce) can condensed tomato soup
2 (10 ounce) cans hot water
2/3 cup powdered milk

Steps:

  • Mix soups and heat to boiling.
  • Mix powdered milk with water and add to soup.
  • Serve immediately.

Nutrition Facts : Calories 222.9, Fat 8.2, SaturatedFat 4.1, Cholesterol 25, Sodium 1263.4, Carbohydrate 27, Fiber 1.5, Sugar 14.4, Protein 11.4

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