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Roasted Tomato-Crab Bisque with Cheddar Toasts

Organic ripe tomato cluster in a greenhouse

What says Buckhorn Inn dinner more than a flavorful bowl of soup?  And what says summer more than fresh ripe tomatoes from the garden?  With end-of-summer tomatoes so plentiful, now is the time to make this soup and transport yourself back to Buckhorn Inn—if only for dinnertime.

Heat oven to 400 F.

4                      Tomatoes, cut in half

1          Cup     Celery, diced small

1          Cup     Onion, diced small

1          Tbl       Garlic, minced

2          Qts      Clam or chicken broth

8          Oz       Lump crabmeat

1                      Bay leaf

1          Tsp      Thyme

1          Tsp      Fennel seeds

1          Cup     Heavy cream

Salt and pepper to taste

Roast tomatoes drizzled with olive oil in 400 F. oven until starting to blacken, about 30-40 minutes.  Let cool and remove skins.  Puree in food processor.  Sauté celery, onion and garlic in butter until tender.  Add clam or chicken broth, crabmeat, bay leaf, roasted tomato puree, thyme, fennel seeds.  Bring to boil and simmer until vegetables are tender.  Thicken slightly with flour and butter roux.  Add 1 cup whipping cream.  Salt and pepper to taste.

Cheddar Toasts:  Slice French bread into ½ inch thick slices.  Top with sharp cheddar cheese slices and chopped parsley.  Toast until cheese melts.  Serve bisque topped with Cheddar Toasts.

 

Yield:  10-12 servings