Tomato Basil Bisque
yummy! When adding dairy to a dish that gets further heating, it's best to whisk it in slowly near the end of cooking. Once the milk or cream is added slowly increase the heat and continue whisking. Don't bring it to a total boil. Or allow the tomatoes to base to cool and then add the cream. Reheat the mixture slowly.
If it does curdle, you can save it with this tip: Whisk in a mixture of 1 T. cornstarch and 1 T. water - cold. Continue heating until the mixture thickens.
The acid from the tomatoes (or any other acid in the recipe) or the amount of salt could cause the mixture to curdle. You can prevent this by sprinkling on baking soda onto the tomatoes so it balances the acidity before you add the cream. Again, take care when heating the mixture: Heat it slowly.Submitted by: BIKERGIRLJAN
CALORIES: 202.9 |
FAT: 15.1g |
PROTEIN: 4.6g |
CARBS: 15.1g |