Best Tomato Bisque

by Scott Wurzel

Reflecting on the element of water and the region of Western Europe immediately evokes the mighty Rhein.  The Rein gives birth to Germany's wine region and its most famous offering, the sweet Riesling.  Savoring the smooth elixir, my palate and mind naturally meander west into France, the Empire who forever changed the cuisine of every land her soldiers set foot.  From there I drift south to the source of the region's civilization, Northern Italy and her fierce devotion to the tomato.

7 Large Roma tomatoes, halved

1 Large sweet onion, diced

2 celery stalks, halved and diced

1 cup matchstick carrots, chopped a bit

4 cloves garlic

4 slices thick bacon

3 tbl tomato paste

1 c Riesling

3 c chicken stock

1 1/2 c heavy cream

2 sprigs fresh thyme

2 bay leaves

3 tbl arrowroot powder

Extras:

Kosher Salt

Pepper

Olive Oil

Hot Sauce (Liquid Summer if you can get it)

Pecorino Romano for garnish

In a casserole dish place tomatoes skin side up.  Drizzle olive oil over the top and some salt. Fire up your broiler and place the dish in the oven.  Broil until the skins begin to blister. Remove the dish and with tongs or chopsticks, remove the skin from the tomatoes.  Set aside tomatoes, but do not drain liquid in the bottom of the dish.  Place into the dish and juice celery, onions, and carrots.  Drizzle with olive oil and sprinkle with salt.  Mix well to combine.  Place tomatoes and garlic on top of mirepoix.  Return to oven and broil until the tomatoes and garlic brown.

While the vegetables are browning, place bacon into a sauce pot and render the fat until the bacon begins to crisp.  Remove the bacon and turn heat to lowest setting to keep fat warm until the vegetables are done.  

Add vegetables and juices produced by the vegetables to the pot and mash everything until the tomatoes are pulverized.

Add wine and raise heat to medium low.  Bring to a simmer and then add stock.  While again bringing to a simmer, add herbs whole and salt, pepper, and hot sauce to taste.  Simmer for 30 minutes.

Remove the herbs and, using a stick blender, blend mixture until smooth.  Slowly stir in cream and allow soup to come to temperature for a few minutes.

While running the stick blender, slowly add arrowroot to thicken.  Serve in a bowl topped with Pecorino Romano.

Comfort Food Alert: this soup is excellent with crusty bread or a grilled cheese sandwich.