If you're in the Nashville area, Meridee's Breadbasket in Franklin is definitely something you won't want to miss. Our family loves Meridee's, it's my favorite restaurant, wonderful food, fresh baked pies (the key lime is ahh-mazing and you can never go wrong with the cherry) homemade bread, what's not to love.
This was ah-mazing. So good and so easy...
The original recipe came from TheVegLife, but I made substitutions since hubby isn't a fan of zucchini and summer squash. I used a large onion, a yellow pepper, matchstick carrots and mushrooms. Next time I may add water chestnuts. I know, I know, its not Asian, but it would give it a nice crunch. Another alternative would be to roast the veggies in a 450 degree oven and then proceed with recipe. Grilled chicken would be a great option, too.
My friend, Carlene, gave me this recipe years ago and I misplaced it. I’ve searched for a couple of days, finally gave up, and she graciously sent it to me again. I’m not losing it this time, she is a wonderful cook and I posted this so I don’t lose it again. She covers this when she bakes it, uncovering at end to brown a bit.
This recipe dates back to the 70's, when I was a young mother. It was given to me by my next door neighbor, she was a really special lady, and a great cook. This is so simple, but it's excellent.
Mrs. Shore was a friend of a friend, the McGuires, when I was a little girl. She gave Helen this recipe, she gave it to mother and it became mom's favorite fall dessert. It's a trip down memory lane, this recipe must be eighty years old. I thought I had lost it, found it recently and decided to add it here so it won't be forgotten. Is it as good as I remember? I hope so because some things are best left to childhood, but I'm going to make it and see. It's actually relatively healthy, no butter except for the sauce
The best of the best, this tomato bisque soup is the only recipe you will ever need. ~ Jan
1 gallon, serves 10
1 large onion, chopped
2 ribs celery chopped
2 large carrots, chopped
6 cloves garlic, chopped
1 qt. heavy cream
3 quarts chicken stock quality or broth
1/3 cup sugar or to taste
2 bunches fresh basil
salt and pepper to taste
crushed red pepper, one dash
2 large cans tomatoes, chopped or crushed
cooking wine or sherry -
Preparation time 1 hr.
chop veggies and saute in olive oil with garlic, about 5 minutes. deglaze pan with wine or sherry. add stock and tomatoes, let reduce about 20 minutes. add cream, let come to boil. puree with emulsion blender or in a food processor in batches. thicken with cornstarch slurry or roux. season and add fresh chopped basil at the end. you may at this point leave the soup with texture to it or strain the solids out for a smooth texture.
Per serving, excluding unknown items - 343 calories, 35 grams fat, 90.4% calories from fat, 2grams protein, 6g carbohydrates, 1 gram dietary fiber, 131 mg cholesterol, 48 mg sodium
