Saks Fifth Avenue Tomato Bisque Recipes

COPYCAT SAKS FIFTH AVENUE'S TOMATO-BASIL BISQUE

Steps:

• Melt the butter in a large saucepan or stockpot over medium heat. Add the onion and celery and cook, stirring frequently, until the onion is soft. Add the flour, one tablespoon at a time while stirring. Stir until the flour is incorporated. Add the garlic, tomatoes, and basil and mix well. While stirring, slowly add the tomato puree, beef stock, and whipping cream. Mix well. Add the bay leaf and reduce the heat to low. Let simmer on low for one hour. Do not let the soup bisque boil. Remove the bay leaf. Season the soup with salt and pepper. Serve warm. You can add a drizzle of cream when serving, if desired.

TOMATO BISQUE

Steps:

• In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Discard bay leaf; press mixture through sieve and set aside. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Reduce heat. Gradually stir in tomato mixture until smooth; heat through.

SAKS FIFTH AVENUE TOMATO BISQUE

Steps:

• Heat butter in a large stock pot. Dice onion and celery and add to pot. Saute until the onion is transparent.
• Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms.
• Add garlic, diced tomatoes and basil; stir.
• Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color.
• Add bay leaf and simmer on low for about 1 hour. Remove bay leaf before serving.
• Season to taste with salt and pepper.
• 8 to 10 servings.
• Lovely served with pate sandwiches recipe #117904 for a special luncheon. Or, serve in shot glasses as a tasty first course!

TOMATO BISQUE

Steps:

• In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.

TOMATO BISQUE

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
• When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

HOW TO MAKE TOMATO BISQUE

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.

SAKS' SIGNATURE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Coarsely chop the graham crackers, place in a food processor and grind completely. Add the brown sugar and melted butter. Spray a springform pan 10 inches in diameter with shortening. Press the crumb crust into the pan, distributing it evenly. Chill crust while making the filling.
• For the filling, coarsely chop the cream cheese and butter in a large bowl. Using a mixer, soften the two. Continue beating while adding the sugar. In a separate bowl, combine the sour cream, cornstarch, lemon and vanilla extracts and eggs. Add this mixture to the cream-cheese mixture and combine until completely smooth.
• Place the springform pan in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the pan. Pour the mixture into the pan and bake for 35 minutes. Reduce the temperature to 300 degrees and continue baking for 35 more minutes, until a toothpick inserted in the center of the cheesecake is clean. Refrigerate overnight. Remove from the pan and serve.