Recipes Smoked Tomato Bisque Chef Mickey’s Contemporary Resort

Yield: 1 gallon

1 1/2 Quart Vegetable Stock
8 ounces Tomato Paste
6 large beef steak tomatoes (Smoked)
15 ounce canned Tomatoes (Diced)
2 tablespoons Granulated Garlic
1 tablespoon Thyme
1/2 cup Sugar
2 tablespoons Hot Sauce
1 1/2 quart Heavy Cream
1/4 cup Cornstarch Slurry
dried flat leaf Parsley for garnish

Method of Preparation:
In a medium pot, heat vegetable stock. Add tomato paste, diced tomatoes, and smoked tomatoes. Blend with immersion blender. Add garlic, thyme, sugar and hot sauce. Finish with heavy cream and tighten with cornstarch slurry. Serve and garnish with parsley.