Terre Haute Living January/February 2019 - Page 35

FiFi’s Lunch Box 2019 Wabash Ave. TOMATO BISQUE Ingredients: • 4 tbsp. unsalted butter • 1 tbsp. bacon, minced • 1 onion, chopped • 1 carrot, chopped • 1 celery stock, chopped • 4 cloves garlic, minced • 5 tbsp. all-purpose flour • 4 cups chicken broth • 1 can (28-oz.) whole, peeled tomatoes, chopped • 3 parsley sprigs • 3 fresh thyme sprigs • 1 bay leaf • 1 cup heavy cream • 1 and 3/4 tsp. kosher salt, to taste • Ground black pepper, to taste • 3 basil leaves, optional • 1 tbsp. sugar, to cut the acidic taste, optional In a large soup pot, heat the butter over medium-high heat. Add the bacon and cook, stirring occasionally until it’s crisp and most of the fat has rendered. Using a slotted spoon, remove the bacon and reserve. Lower the heat to medium and add the onion, carrots, celery, and garlic, and cook, covered, stirring occasionally, for approximately 5-8 minutes, until soft and fragrant. Stir in the flour and cook, stirring, for 2-3 minutes. Add the broth and tomatoes and bring to a boil, whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove the heat and allow to cool. When cool, remove and discard the herb bundle. Working in batches, transfer the soup mixture to a blender and puree until smooth. Then, return the puree to the stove pot and reheat over medium temperature. Whisk in the heavy cream and salt and pepper, to taste. Serve warm and garnish with fresh basil and the reserved bacon. The Butler’s Pantry Food Co. 5001 Poplar St. TOASTED FARRO, SAUSAGE, KALE SOUP Ingredients: • 2 tbsp. extra-virgin olive oil • 1 cup farro • 2 celery ribs, thinly sliced • 1 leek, thinly sliced • 3 small carrots, chopped • 2 tbsp. white miso • 3 thyme sprigs • 9 cups chicken stock • 1 lb. smoked chicken sausage, cooked and cut into rounds • 2 medium tomatoes, chopped • 2 cloves garlic, minced • 3 cups kale, chopped tribstar.com/terrehauteliving • 1 tsp. smoked paprika • Salt and pepper, to taste • Parmigiano-Reggiano cheese, to garnish In a medium-size soup pot, heat the oil over medium-high heat and toast the farro until it’s lightly toasted and fragrant. Add the celery, leek, carrots, tomatoes, and thyme and sauté until slightly browned. Stir in the white miso, chicken stock, salt, pepper, and paprika. Allow to come to a simmer for ap- proximately 3-5 minutes, then stir in the kale and sausage. Allow the kale to wilt and the sausage to come to palatable temperature. Garnish with shredded Parmigiano-Reggiano cheese. January/February 2019 • Terre Haute Living 35