It’s pretty much a known fact that I love cheeses, including the bleu cheese variety. It’s not everyone’s cup of tea, but once people watch the Burnt movie…they will change their mind completely! After being the restaurant industry for over 20 years, I’ve grown a deep passion for food and flavor profiles that ingredients bring to enhance the flavor of food. With the colder months coming up, I knew that I wanted to make a tomato bisque. However, I wanted to elevate the flavor somehow. After look at some of the recipes on the Burnt Movie website, I was totally inspired! I wanted to make a Bleu Cheese tomato bisque, using Castello Danish Bleu. This variety is creamier and has softer notes on the finish. I already know it’s going to be a great compliment for the acidity of the tomatoes.
I wanted to make it an eventful evening. Yes, we could just eat tomato bisque…but why not have a little bit of and turn it into a movie night! Perfect for the kids being off of school tomorrow, and a great pairing with the slightly chilled fall air. With that being said, you really should visit the Burnt Movie site. Not because the movie looks like it’s going to be amazing, but because there are a few amazing recipes that are simple and easy to make and an amazing Giveaway (including a prize of private cooking classes for two or a years worth of Castello Cheese!).
Before you go, let’s go take a look at my amazing recipe that’s so super simple to make and great to freeze for later (if you happen to have any leftovers, that is).
Bleu Cheese Tomato Bisque
- 1 4.4oz Package of Danish Bleu (As seen in the photo)
- 1 Large Carrot (chopped)
- 1 Celery Stalk (chopped)
- 1 Small Onion (chopped)
- 1 - 28oz Can of whole peeled tomatoes
- 1 - 6oz Can of tomato paste
- 1 Cup of Heavy Cream
- 4 Cups of Chicken Stock
- 3 Tablespoons of Butter
- 3 Tablespoons of AP Flour
- 1/2 Teaspoon of Thyme
- 1/2 Teaspoon of Basil
- 1/2 Teaspoon of minced Garlic
- Sea Salt & Cracked Pepper to Taste
- In a large pan on medium heat, add butter until melted. Once melted add garlic and stir around until garlic turns a golden color.
- Add chopped vegetables and ½ cup of chicken stock. Cover and cook for approximately 8 minutes or until vegetables are soft.
- Add flour, and stir with whisk to mix well.
- Then add in your canned tomatoes, tomato paste, and broth. Bring to a boil, and whisk constnatly while doing so. Once brought to a boil, turn heat on low and add basil, thyme, salt, and pepper. Cover for 30 minutes.
- Remove from heat and allow to cool for approximately 10 minutes.
- You'll have to work this part in batches: With a large blender on hand, slowly (as to not burn yourself) fill the your blender, cover with the lid, and puree it away! You can use a sieve or colander to help strain out any excess skin and help with a smooth & creamy consistency.
- Once it's sieved, place in another pot.
- Once you have strained all of the contents of the pot, place in a different pot on a medium heat. From there, you will whisk in your heavy cream and 90% of the Danish Bleu. I saved a little extra to the side for garnishment.
- Serve in your favorite bowl, and you're good to go!
by David Murphy
I hope you enjoy this recipe, and got a little inspiration of your own!