Tuscan Tomato Bisque Recipe with Roasted Garlic Cream and Pesto - Nugget Markets

Ingredients

• ½ cup celery, large dice
• ½ yellow onion, large dice
• 2 tablespoons garlic, minced
• ½ teaspoon dried red chile flakes
• 4 tablespoons flour
• ¼ cup white wine
• 3 cups chicken stock
• 1 28 oz. can crushed San Marzano tomatoes
• 1 teaspoon sugar
• 2 medium tomatoes, seeded
• 2 tablespoons butter
• 1 cup cream
• ⅓ cup Sherry
• Salt and pepper to taste
• Pesto Sauce:
• 2 cup fresh Basil leaves
• ½ cup olive oil
• 2 tablespoons pine nuts
• 3 cloves garlic, crushed and peeled
• ¼ teaspoon salt
• ½ cup grated Parmesan cheese
• Roasted Garlic Puree:
• 1 Garlic Head, Unpeeled
• 1 tablespoon olive oil
• ¼ cup chicken broth
• ¼ cup sour cream
• additional 1 teaspoon olive oil
• Salt to taste
• Bleu Cheese Crostini Croutons:
• Half of a Sourdough Baguette
• ½ stick Butter
• 1 tsp. Garlic
• 2 oz. Bleu Cheese crumbles