Sous Vide Tomato-Tarragon Bisque
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 4
1 (28-ounce) can crushed tomatoes
1/2 white onion, finely diced
1 carrot, peeled and finely diced
1 stalk celery, peeled and finely diced
1/4 cup extra virgin olive oil
1 tablespoon garlic salt
1 teaspoon crushed red pepper flakes
2 bay leaves
1/2 cup loosely packed fresh tarragon
Kosher salt and freshly ground black pepper
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
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Step 2
Combine the tomatoes, onion, carrot, celery, olive oil, garlic salt, red pepper flakes, and bay leaves in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Season to taste with salt and pepper. If you prefer a chunky soup, divide the contents of the bag between 4 serving bowls. If you prefer a smoother soup, transfer entire contents of the bag to a blender and puree until smooth, about 1 minute. Divide between serving bowls.
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Step 1
Garnish with tarragon and serve immediately with croutons, crusty bread, or grilled cheese sandwich. You can also cool and refrigerate for up to 2 days or freeze up to one month.