One of the most requested recipes in our Dining Room Restaurant is the Tomato Bisque. We’re happy to share it with our readers. Below you will find the directions on how to make the bisque and the gougères. They complement one another wonderfully, but the bisque is also great on its own.

The Bisque

Ingredients	US	Metric
Roma tomatoes	16 cups	1 kg
Garlic	2 Tbsp	30 g
White Onion	3/4 cups	150 g
Fresh Basil	1/4 cup	30 g
Water	1 cup	250 ml
Whipping cream	1/2 cup	125 ml
Lemon	1/2	1/2

Method

1.  Cut tomatoes, toss with olive oil and roast at 375°F for 15 minutes
2. Chop garlic and onion, sauté over medium heat until golden brown
3. Add tomatoes, and 1 cup of water, bring to a boil, reduce heat to a simmer and cook 20 minutes or until reduced by 1/4
4. Remove from heat, add basil, and cream and purée
5. Strain, season with salt and juice from 1/2 lemon

Download and print: Tomato bisque

Garnish

1.  To serve, pour seasoned strained soup into bowls, add drizzle of 1 teaspoon or 5ml of parmesan oil in centre of each bowl and 2 tablespoons or 30ml of cultured cream
2. Place three Gougères in the centre of bowl

Parmesan oil (yeilds 2 cups or 500ml)

Ingredients	US	Metric
Parmesan rind or cheese	1/2 cup	100 g
Olive oil	2 cups	500 ml

1. Place rind or cheese in oil, and let sit for one month in a dark room to absorb the flavor

Cultured cream (yield 2 cups or 500 ml)

Ingredients	US	Metric
Whipping cream	1 1/4 cup	300 ml
Buttermilk	1/3 cup	100 ml
Lemon (juice of)	1	1
Greek yogurt	1/3 cup	100 ml

1. Combine first three ingredients, cover and leave at room temperature for 3 days
2. Drain liquid, fold in Greek yogurt

Gougères (makes approximately 12 each)

Ingredients	US	Metric
2% milk	1/4 cup	65 ml
Butter unsalted	2 oz	56 g
Flour	1/2 cup	60 g
Eggs	2	2
Swiss Gruyere cheese	1/4 cup	50 g
Salt	1/2 tsp	2.5 ml
Ground black pepper	1/4 tsp	1 1/4 ml
Ground nutmeg	1/4 tsp	1 1/4 ml

Method

1. In medium sauce pan, combine water, milk and butter and salt and bring to a boil
2. Add flour and stir until smooth dough forms (about 2 minutes)
3. Transfer dough to bowl, and beat in eggs one at a time
4. Finish with cheese, pepper and nutmeg
5. Portion with small ice cream scoop, bake at 375°F until golden brown