Tags
balsamic vinegar, celery, leeks, onions, parsnips, pepper, plum tomatoes, pureed tomatoes, salt, thyme, Tomato Bisque, tomato soup, tomatoes, water, white rice
Every Monday night there’s a TwitterChat I usually participate in called #FoodieChats (follow @foodiechats or @foodiechatsCHI for updates) where the moderator asks themed questions and people tweet their responses. It’s a fun way to interact with the “Twitter Community” and I occasionally get some good ideas from it. This week’s theme was “Eating Red” so all the questions revolved around the color red like “What’s you favorite red fruit? Cherries, strawberries, raspberries, etc.” One question asked about lobster bisque which got me thinking about soups and how tomato bisque is redder than lobster bisque. It’s frigid here in Chicago this week so, at that particular moment I decided to make a pot of tomato bisque. Continue reading »
