Low Fat Tomato and Buttermilk Bisque Recipe

Low Fat Tomato And Buttermilk Bisque Recipe

Ingredients

• nonstick cooking spray
• 2 leeks, finely chopped, green and white parts
• 1 carrot, peeled, and finely chopped
• 1 celery stalk, finely chopped
• 4 ripe tomatoes, coarsely chopped, about 2 pounds
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 4 cups poultry stock
• 2 tablespoons chopped fresh basil
• salt, to taste
• freshly ground pepper to taste
• 1/4 cup low-fat buttermilk

Method

1. Coat saucepan over low heat with cooking spray.
2. Add leeks, carrot and celery; saute, stirring occasionally, about 5 minutes, until slightly softened.
3. Add tomatoes and tomato paste and cook about 5 minutes longer, until tomatoes start to soften.
4. Sprinkle with flour; stir well.
5. Add Poultry Stock; cover and simmer about 20 minutes, until slightly thickened.
6. Stir in basil, salt and pepper.
7. Transfer soup to food processor fitted with metal blade; puree until smooth.
8. Transfer to nonreactive bowl.
9. For a velvety texture, use the back of a wooden spoon to press the puree through a sieve into the bowl.
10. Cover and refrigerate about 2 hours, until well chilled.
11. To serve, transfer to individual bowls.
12. Lightly stir in buttermilk, leaving a visible swirl of it in the soup.

Makes 6 servings.

1. Preparation time: 20 minutes.
2. Cooking time: 30 minutes.
3. Chilling time: 2 hours.
4. Per serving: About 94 cal, 4 g pro, 18 g car, 2 g fat, 19% cal from fat, 0 mg chol, 173 mg sod, 2 g fiber.

Full List of Low-Fat Recipes
Full List of Bisque Recipes