This soup is made with fresh heirloom tomatoes, apple juice and fennel, then seasoned with herbs to bring out the best in the ingredients.
Made with fresh heirloom tomatoes, this soup pays homage to the traditional farming practices of Indigenous communities. The creamy and satisfying texture of the soup, combined with the savory and sweet taste of the tomatoes, makes it a comforting and delicious meal that will surely be a hit with your friends and family.
Heirloom tomatoes hold a special significance to indigenous people as they have been a part of their diet and culture for centuries. The tomato plant is believed to have spiritual and medicinal properties and has been used in traditional ceremonies and healing practices. Heirloom tomatoes were also an important food source for many indigenous communities and were cultivated using sustainable and natural farming methods.
Where you can find a good bisque?
If you have the opportunity to try Chef Jack Strong’s heirloom tomato bisque, it’s highly recommend. As the Executive Chef at JORY, the restaurant located in The Allison Inn & Spa in Newberg, Oregon, Chef Strong is known for his creative and innovative dishes that showcase local and seasonal ingredients, and this bisque is no exception. The soup is made with the freshest heirloom tomatoes, which give it a rich and savory flavor, and it is seasoned with herbs and spices to bring out the best in the ingredients.
“Heirloom tomatoes are indigenous to the Americas and a mid to late summer favorite of mine. Heirloom tomatoes are so flavorful and can be served in so many tasty dishes. I was honored to participate in a cooking challenge at the Smithsonian National Museum of the American Indian “Battle Heirloom tomato” and this soup is one of the items I made to highlight this delicious first food. That event was almost 10 years ago, but this dish continues to be a favorite of mine with changing garnishes and serving hot or cold.” says Chef Jack Strong.
Step by Step Guide to Making Heirloom Tomato Bisque
- In a large pot on medium heat, sweat the onion, carrot, fennel, garlic, coriander seeds and fennel seeds until translucent.
- Deglaze with the apple juice and reduce by half.
- Add the chopped tomatoes and simmer until cooked through.
- Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.
Blending and Straining
- Puree in a blender and strain through a chinos or fine strainer.
- Season with salt and white pepper to taste, then cool.
- In a saucepan, bring salted water to a boil.
- Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.
- Drop into a bisque ice bath and allow to cool. Let the soup cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.
- Mix the diced concasse tomatoes with the fennel fronds, tarragon, Olive oil and season to taste.
- For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold. Garnish with nice sprig of fennel frond and pour warm soup table side to finish.