Riot and Frolic

You know what I love?  Something cheap and easy…

There's a joke in there somewhere…

But it's Monday, so let's get down to business.

My cupboards could rival Olde Mother Hubbard's right now.  Someone needs to go grocery shopping.  Volunteers?  

Until my imaginary cabana boy becomes a reality and starts bringing me cocktails and fully-cooked meals, I had to dig through my mental recipe box to see if I could whip something up for lunch today.

And behold!  One of my favo recipes could be fulfilled!

Tomato Bisque

Ingredients:

– 1 onion, chopped

– 1 or 2 cloves garlic, minced

– 2 tablespoons butter

– 1      28 oz. can of crushed tomatoes

– 1 chicken bouillon cube

– 1 tablespoon dill

– salt and pepper to taste

– 1/2 cup of mayonnaise

In large saucepan, saute garlic and onion in butter until soft, but not browned.  Add tomatoes, bouillon cube, dill, and salt and pepper.  Simmer for awhile.  Remove from heat and add mayo before serving.

Fun facts:

The G broke into my apartment on our first Valentine's Day together and cooked a huge feast for us in my tiny kitchen.  This was one of the courses.  I have no idea where he got this recipe.

The original recipe calls for this soup to be served chilled.  I have never done that.  If you decide to try it that way, let me know how you like it.

"Bisque" usually describes a seafood soup, but it can applied to creamy, pureed vegetable soups as well.

I used to use canned whole tomatoes and then blend the soup before adding the mayo.  I liked the soup creamy and not chunky. But it was messy.  Just this time, I used crushed tomatoes.  Duh.  Awesome!  

I was grossed out when I first learned the magic ingredient was mayo.  But I got over it quickly.  Because I love mayo.  

This is the second time I've written this post.  I'd love to tell you the second time is better than the first.  Maybe I'll learn to save my drafts.  Maybe not.  Mystery!

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