RECIPE Tomatoe-Caper Bisque (vegan) Hi Amy

[Guest guest]

Thanks Amy, this sounds great! D

 

Amy <sandpiperhiker wrote:Oh, how I love capers... but anyway:

 

Tomato-Caper Bisque

 

32 oz rice milk (because bisques were originally thickened with cooked

rice)

2 6-oz cans tomato paste

2 tbsp Dijon mustard

2 1/2 tsp olive oil

6 cloves garlic, minced

1 large onion, diced (~2 c)

1 tsp ground coriander

1 tsp celery seed

1/2 tsp anise seed

2 tsp salt

28-oz. can diced tomatoes

2 tbsp capers, drained

1 tsp coarsely ground pepper

 

In a medium pan, combine rice milk and tomato paste; bring to a simmer

over medium heat (~10 minutes). Whisk in mustard; cover and keep warm.

 

In a large heavy pot, heat oil over low heat. Add garlic, onion,

coriander, celery seed, anise seed and 1 tsp salt and cook, stirring

often, 2 minutes.

 

Add diced tomatoes and capers, increase heat to medium and cook 10

minutes. Stir in pepper and remaining 1 tsp salt. Stir in warm rice

milk mixture and lower heat slightly to maintain simmer, about 5

minutes. Remove from heat and coolslightly.

 

In a blender or food processor, carefully puree bisque in batches

until smooth. If desired, strain through a sieve. Return mixture to

the pan and re-warm if necessary. Serve hot.

 

 

 

 

 

[Guest guest]

> Thanks Amy, this sounds great! D

 

Enjoy, Donna - it's one of my favorites!