TOMATO BISQUE WITH SHRIMP AND TORTELLINI

TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI

I decided to make tomato bisque today.  Plain old tomato bisque.  Smooth creamy bisque.  I went out to the garage to grab an onion, and I saw my bag of potatoes.  Hmm, maybe a few diced potatoes would be incredibly good in the bisque. I brought the bag inside and began writing down my ingredients and preparation.  Yep, that’s how I cook.  I make it up as I go along.  Later, my husband mentioned shrimp and we both thought that would taste great.  I ran back out to the garage to the big freezer and while I was scrounging around looking for shrimp, I spotted the tortellini.  Just that fast, my mind snapped around it.  (Doesn’t take much for it to snap).  I ran back in the house with two bags while hollering to Bob that I knew how I wanted to make the bisque. Apparently he had gone to the other end of the house and I was talking to myself again.  *Sigh.  It happens a lot around here.

Anyway, here is my newest creation which has already been taste-tested and approved by four people. I put the full 1/2 tsp of crushed red pepper in it and it has a big bite, so be careful not to overdo.  Yield is about 2 quarts.

INGREDIENTS:

Drizzle of extra virgin olive oil

Good ½ cup each of diced celery and carrots

2 mini sweet peppers, diced

1 medium onion, diced

3 cloves garlic, minced

2 TBSP flour

3 TBSP low sodium soy sauce

1 can chicken broth

1 bay leaf

¼ – ½ tsp crushed red pepper

Black pepper to taste

One 28 oz can chunky style crushed tomatoes

1 TBSP tomato paste

3 TBSP soy sauce (low sodium)

1 can chicken broth

2 tsp sugar

1 TBSP butter

½ cup half and half

1 heaping cup of frozen tortellini
1 heaping cup of thawed, peeled and deveined shrimp

PREPARATION:

In a 6 qt saucepan, drizzle olive oil in hot pan and add celery, carrots, sweet peppers, onions and garlic. Cook over low heat, stirring occasionally until veggies are tender.

Sprinkle flour on top of cooked veggies and stir, allowing the flour to cook for a few minutes.  Add soy sauce, tomatoes, chicken broth, tomato paste, bay leaf, crushed red pepper and black pepper.  Turn heat down to a simmer and let it do its thing for about an hour.  Stir occasionally.

Remove the bay leaf and use a submersion blender to puree. *  (If you don’t have one, use your blender).  Return the bay leaf to the soup.

Since the soup is at a very low simmer, I cooked the tortellini for 3 minutes in a separate small saucepan.  When it was done, I scooped it out with an Asian skimmer, and placed it in a small bowl.  I brought the water back up to a boil and cooked the shrimp for 3 minutes in the same pan.  They are going to continue to cook, so do not over boil.  **

Remove your bay leaf now.  Add ½ cup half and half and the butter.  When heated through, add your cooked shrimp and tortellini.  Serve.

NOTES: * When using your immersion blender, do not make my mistake.  Don’t turn it on turbo.  I found it to be a very bad idea.

** AT this point, the soup looks suspiciously like the beginning of my vodka sauce.  If you notice that also, do not be tempted to add vodka.  You might be sorry. (Of course if you’ve had a bad day . . .)

ONION, CARROTS, CELERY, AND GARLIC
ONION, CARROTS, CELERY, AND GARLIC
NOTE THE COLOR HERE AND HOW IT CHANGES SO MUCH LATER. THIS IS BEFORE SETTING MY IMMERSION BLENDER ON TURBO SPEED
NOTE THE COLOR HERE AND HOW IT CHANGES SO MUCH LATER. THIS IS BEFORE SETTING MY         IMMERSION BLENDER ON TURBO SPEED
AFTER IT'S BEEN PUREED
AFTER IT’S BEEN PUREED
TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI

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By Tika for CHEW WANNA EAT? 2015

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