Ingredients

Bisque:
2 T olive oil
1 cup yellow onion, chopped
4 cloves garlic, minced
½ tsp hot chili flakes
2 15 oz cans diced pear tomatoes in their juice
2 cups chicken stock (or enough to cover tomatoes in pan)
Salt and freshly ground pepper to taste
1 T granulated sugar

Garnish:
1 cup loosely packed basil leaves
½ cup crème fraiche
Pinch salt

Directions

For Bisque: Heat a 2 quart saucepan over medium high heat and add the olive oil. Add the onions and, sauté about 5 minutes, stirring occasionally until softened and beginning to brown. Add the garlic and continue cooking one minute. Add the chili flakes, tomatoes and chicken stock, and bring to a boil. Reduce heat and simmer for 20 minutes. Add the sugar, and season with salt and pepper to taste. Remove from heat, and cool slightly. Use an immersion blender to puree until smooth (or puree mixture in a blender until smooth).

For garnish: Place basil and crème fraiche in a blender with a pinch of salt. Puree until smooth. Refrigerate until needed.

To serve: Reheat soup and ladle into heated bowls. Garnish with a drizzle of the basil cream and serve.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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