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Ratatouille Bisque
Cook: 20 mins
Ingredients
- 3 tablespoons olive oil
- 1 small eggplant, peeled and coarsely chopped (3-1/2 cups)
- 1 small zucchini, coarsely chopped (1 cup)
- 1 small yellow summer squash, cubed (1 cup)
- 1 cup coarsely chopped leeks (white part only) or white onion
- 1 large red or yellow sweet pepper, coarsely chopped
- 2 cloves garlic, minced
- 2/3 cup uncooked long grain rice
- 3 large tomatoes, quartered
- 3 14 ounce can chicken or vegetable broth
- 1/2 cup dry white wine, chicken or vegetable broth
- 1 tablespoon tomato paste
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup whipping cream, half-and-half or light cream
- 1/4 cup snipped fresh basil
- Goat Cheese Croutons (recipe follows)
Directions
1. In a large saucepan or Dutch oven, heat oil over medium-high heat. Add eggplant, zucchini, summer squash, leeks, sweet pepper and garlic. Reduce heat to medium and cook for 10 minutes, stirring frequently. Stir in rice and tomatoes. Cook and stir for 3 minutes more. Stir in broth, wine, tomato paste, fennel seeds, salt and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. Cool slightly.
2. Process mixture in 4 or 5 batches in a food processor or blender until almost smooth. Return mixture to saucepan. Stir in cream and basil. Heat through, but do not boil.
3. To serve, ladle soup into shallow soup bowls. Top each with 2 Goat Cheese Croutons. Makes 8 to 10 side-dish servings.
Ingredients
- 16 1/4 inch slices baguette-style French bread loaf
- olive oil
- 2 ounces soft goat cheese (chevre) or cream cheese
Directions
Bias-slice from a baguette-style French bread loaf. Arrange bread in a single layer on baking sheet. Lightly brush 1 side of each slice with some olive oil. Bake in a 400 degree F. oven for 4 minutes. Remove from oven. Turn slices over. Using goat cheese (chevre) or cream cheese, spread about 2 teaspoons on each untoasted side of bread. Bake for 3 to 4 minutes more or until cheese is warm. Makes 16 croutons.
