TOMATO BISQUE WITH GRILLED CHEESE
Die is regtig ‘n lekker sop.
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- 3 cloves garlic
- 750 ml chicken stock, plus more as needed
- 2 x 410 g All Gold chopped, peeled tomatoes
- ½ teaspoon paprika
- 3 tablespoons white rice
- 250 ml cream
- 1 or 2 teaspoons sugar, or to taste
- salt and pepper to taste
- cayenne to taste
- basil to garnish
Put a soup pot on medium heat with the oil and sweat down the onions and celery until translucent. Add a pinch of salt.
Add the garlic for about 1 min. (do not burn the garlic)
Add the chicken stock and tomatoes.
Turn the heat up and add salt, pepper and paprika. Bring it up to a simmer and turn the heat down to maintain it. Add the rice. Simmer for 45 min and add the sugar. Taste for salt and sugar, it all depends on the tomatoes, adjust the seasoning to your taste.
Blend with a stick blender until it’s as smooth as silk and add the cream and cayenne pepper. Taste again for seasoning, add more sugar or salt if needed.
Garnish with cream and chopped basil.
Serve with toasted cheese sandwich. It really goes well together.
Recipe and photo: Hugo Taljaard
