“ Traditionally, bisque is a creamy seafood soup, with it’s distinguishing characteristic of rice used as the thickener. In this version, the soup is pureed, but I find it is just as acceptable to not blend the soup, and to have delectable bites of tomato & tender pieces of rice. If you want to use fresh tomatoes, roast or grill them first so you can take the skins off, then chop them into large pieces. The jalapeños are optional, and will determine how spicy you want your soup. The Harissa will give enough depth of flavor to carry the richness of your soup. This soup works great as a first course, and also goes fantastic with a grilled cheese sandwich for lunch.” ~Chef Abraham Risho
1/2C onion, minced
1T garlic, minced
2T clarified butter
2T Harissa
2T Salt
2 jalapeño peppers, seeded & minced (optional)
3C whole vine tomatoes, peeled & seeded
4½C tomato juice
2T fresh basil, chopped
½C basmati rice
2C water
2C cream
Sauté onion in butter until translucent, then add garlic and sauté another 3 minutes
Add Harissa, salt and jalapeños, cook until peppers are soft
Add whole tomatoes, tomato juice & basil. Simmer on low for 30 minutes
Add rice and water, continue to simmer until rice is completely soft and broken
Since soup is very hot, puree in blender in small batches
Add cream, gently simmer for 10 minutes
Garnish with additional fresh basil, a few drops of oil and toasted French bread
