It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chipotle-Tomato Bisque
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- #84967
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/4 cup olive oil
5 celery stalks, chopped
1/2 cup chopped shallot
1 bunch scallions, chopped (green and white parts)
1/2 teaspoon garlic, chopped
2 cans (28 ounce size) tomatoes (good quality such as Muir Glen)
1 quart vegetable broth
1/2 bottle dry white wine (optional)
1 cup heavy cream
2 tablespoons lime juice
2 tablespoons chipotle sauce (to taste)
1 1/2 teaspoon Mexican oregano
2 bay leaves
directions
Heat the oil in a heavy-bottomed pot over medium-high heat. Add the celery, shallots, scallions and garlic and cook, stirring occasionally, until the vegetables begin to caramelize, about 10 minutes.
Add remaining ingredients, tasting as you add the chipotle sauce. Bring to a boil and then drop the heat to low and simmer for 35 to 40 minutes.
Remove the bay leaves and puree, either in a food processor or with an immersible blender, until smooth. Salt and pepper to taste.
added by
granny2
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 2, 2010
This soup is almost there. It still needs something else to put it over the finish line. I like it well enough to keep sampling other ingredients. I don't have mexican oregano - which might make a big difference - so I use "regular". It just seems a little bitter with a bit of an aftertaste. I've added a couple teaspoons of sugar, which helps, but I think next round I'll put in a few carrots. My 2.5 year old daughter loves it - and I'm a big fan of Chipotle so we'll keep trying.