The weekend can be described as nothing other than yummy! It's finally Fall and we lived it up as such. Our Friday night consisted of my husband's favorite Tomato Bisque Soup, grilled cheese sandwiches (made with each of our favorite cheeses) and pumpkin pie - Delish!
While the rest of the weekend consisted of successful baby consigning, our monthly couples' massage followed by a lunch date, a lazy morning of breakfast in bed and a win for the Raiders (which made me husband positively gleeful!!). And unlike the past few years, the weather even cooperated with the calender and graced us with lovely overcast Sunday!
So even though I have an insane week ahead, I'm feeling rested and wonderful, thanks to a relaxing few days!
And because I would love nothing more than to pass on my Fall enthusiasm, here is the "secret" recipe for my tomato bisque sip soup, a definite favorite with our friends and family members!
Tomato Bisque Sip Soup
3 -14 1/2 oz cans dice tomatoes with garlic and onion
1 Tbsp Balsamic Vinegar
1 Tbsp packed brown sugar
1 1/2 tsp finely shredded orange peel
1/4 tsp cracked black pepper
3/4 Cup whipping cream
1 to 2 oz Parmesan cheese, shaved
Place 2 cans of tomatoes in blender. Cover and process until very smooth. Transfer to a large saucepan. Cover and process remaining tomatoes, vinegar, brown sugar, orange peel and pepper until very smooth. Transfer to sauce pan. Bring to a simmer over medium low heat. Simmer, uncovered, for 5 minutes; remove from heat.
To serve, return soup to a simmer; stir in whipping cream until combined.
Serve in demitasse cups (3 oz coffee cups) or heatproof small glasses. Sprinkle each serving with cheese and additional pepper. Makes 5 1/2 Cups (about 16 1/3-cup appetizer servings or 4 main dish servings).
1 comment:
that pie looks awesome. i want!
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