Recipe for chevre bisque, with tomato, basil, and an optional(!) lobster garnish
From the Soup & Bread Cookbook, you chose this chevre bisque garnished with lobster, and I'm delighted to share the result. (A very close second in the voting, the tortilla soup, will be coming your way in a few weeks, too.) The recipe, by Chicago chef Tamiz Haiderali, was a favorite on the Valentine's Day menu at her restaurant, Treat (now closed), and it's easy to see why. The color? Pink-ish. The mouth feel? Sensuous. The lobster? Icing on the cake, so to speak, though crab meat or shrimp would be fine and more budget-friendly substitutes. For a vegetarian soup, omit the lobster and garnish with chives from your garden.
Chevre bisque, with tomato, basil, and an optional lobster garnish
From Soup & Bread Cookbook. Serves 6; can be doubled.
2 Tbsp canola oil
1/2 cup chopped Spanish onion
3 Tbsp minced garlic
1/4 cup basil leaves, roughly chopped
1/4 tsp cayenne pepper
12 ripe Roma tomatoes, seeded and diced
6 cups water
1/2 cup goat cheese
Kosher salt and fresh black pepper, to taste
1/4 lb lobster tail, sliced, or fresh crab meat, for garnish (optional)
A few basil leaves, thinly sliced, for garnish (optional)
1/2 tsp minced fresh chives, for garnish (optional)
In a Dutch oven or heavy stock pot, heat the oil over low heat. Add the onions, and cook until translucent. Then, stir in the garlic, and cook until lightly golden, but not burned.
Toss in half of the chopped basil (2 tablespoons), plus the cayenne, and stir for 30 seconds. Add the tomatoes and 6 cups of water. Raise the heat to high, and bring to the boil; then, reduce heat to simmer and cook, uncovered, for 20 minutes. When the tomatoes are fully cooked, add the goat cheese, and stir to combine.
Remove the pot from the heat, and add the remaining 2 tablespoons of basil. Pureé with an immersion blender (or let cool slightly, then pureé in batches in a stand blender).
Serve the soup warm, garnishing each individual bowl with sliced lobster, sliced basil, and a sprinkling of fresh chives.
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