Tomato Basil Bisque
2 tbsp unsalted butter
1/3 cup chopped shallots
2 minced garlic cloves
2 1/2 cups vegetable stock
3 tbsp raw long grain white rice
1/2 teasp kosher salt
1 can (28 oz) crushed plum tomatoes with juice
1 tbsp chiffonade of fresh basil leaves
1 cup heavy cream
1/4 teasp kosher salt
1/8 teasp white pepper
3 drops red hot pepper sauce
1. In a large saucepan over med low heat, melt butter. add shallots, garlic and cook, stirring, until softened, about 3 minutes.
2. add vegetable stock, white rice, 1/2 teasp salt and bring to a boil. reduce the heat to low, cover, and cook until the rice is soft, 20-25 minutes.
3. Add 1 can plum tomatoes with juice and basil. Cover and simmer for 10 minutes. Let the mixture cool to lukewarm. Puree until smooth, then push the mixture through a sieve with the back of a ladle and return to the saucepan over low heat. Whisk in heavy cream, salt, white pepper, and hot pepper sauce and reheat gently. Adjust seasonings and serve right away.