Farm to Fork, Recipes
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Tomato Cheddar Bisque

  • 5 Tomatoes
  • 1 cup White Cheddar
  • 1 Stem Whole Basil Leaves
  • 4 cups Chicken Stock
  • 1 pint Heavy Cream
  • Salt and Pepper

Blanch fresh tomatoes in boiling water for 1-2 minutes. Remove and transfer into a bowl of frozen/ very cold water. Core and peel the tomatoes, and puree them in a food processor. Strain the pureed tomatoes through a foley mill, to remove seeds. Add refined tomato puree to stockpot, adding chicken stock, bringing to a low boil. Reduce temperature and add heavy cream. Serve into bowls and add grated cheese and fresh basil leaves right before serving.

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