Creamy tomato bisque with shredded chicken and kielbasa tonight. Is it still considered a bisque if you don't puree everything? The base is a bisque, anyway.
Sauteed a sliced onion and a few chopped cloves of garlic in olive oil and a pat of butter. Added a can of diced tomatoes, chopped up a few stalks of celery and two carrots, added four cups of water and a spoonful of chicken stock. I let this simmer while I boiled four frozen boneless chicken breast halves. When the chicken finished cooking, I laid it out on a cutting board and shredded it. Then I took the vegetable mix and scooped it into a blender. Once the mix was blended smooth, i poured it back into the pan through a strainer, separating the liquid from the solid vegetable matter that remained. The solids I tossed in the fridge to use for other dishes later in the week.
To the bisque, I added a scoop of sour cream, a handful of shredded cheddar, the chicken, and slices of turkey kielbasa. I brought it up to high heat, using a wisk to break up the sour cream (otherwise it stays in big clumps) and stirring until the cheese had melted and blended into the soup. I let it cook for about half an hour on low heat, stirring every once in a while to make sure the cheese didn't settle out and scorch.
Sauteed a sliced onion and a few chopped cloves of garlic in olive oil and a pat of butter. Added a can of diced tomatoes, chopped up a few stalks of celery and two carrots, added four cups of water and a spoonful of chicken stock. I let this simmer while I boiled four frozen boneless chicken breast halves. When the chicken finished cooking, I laid it out on a cutting board and shredded it. Then I took the vegetable mix and scooped it into a blender. Once the mix was blended smooth, i poured it back into the pan through a strainer, separating the liquid from the solid vegetable matter that remained. The solids I tossed in the fridge to use for other dishes later in the week.
To the bisque, I added a scoop of sour cream, a handful of shredded cheddar, the chicken, and slices of turkey kielbasa. I brought it up to high heat, using a wisk to break up the sour cream (otherwise it stays in big clumps) and stirring until the cheese had melted and blended into the soup. I let it cook for about half an hour on low heat, stirring every once in a while to make sure the cheese didn't settle out and scorch.