I am excited to have Lisa and Wendy from Earth2body guest posting again!
Also, stop by and sign up for the Pink Lemonade Party Supply Giveaway while you are here!
And join in on our Project Pinterest Challenge!
We would like to thank Chrissy at The Taylor House for featuring
Thank you, Chrissy!
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What we love, collect, and create is inspired by our adventures in life.
Sharing what we love is in a way like being able to revisit those places, adventures, and moments again.
Still. Water. Rocky bluffs tower above the road leading into town along the beautiful St. Croix River.
Visiting Stillwater, Minnesota is like stepping back in time in a most delightful way.
The streets of downtown Stillwater are like a real-life
Pinterest board of art, architecture, shopping, and foodie LOVE.
Pinterest board of art, architecture, shopping, and foodie LOVE.
Strolling down a main street sidewalk, you’ll pass art galleries, antique stores,
and various specialty shops and eateries featuring locally grown foods and wines.
Time itslef seems to pass just a little bit slower,
everything seems just a little bit simpler,
and the scenery is just a little bit more beautiful.
TODAY, we are sharing a favorite recipe served
The recipe is super quick and simple, but it tastes like you spent all day loving and nurturing it.
{Shhh! Don’t tell! The secret is in the honey and dill.}
Serve it with a grownup grilled “sammich” of your choice or crostini and your taste buds
will be thanking you for WEEKS!
will be thanking you for WEEKS!
It’s also a great make-ahead recipe for dinner parties.
We hope you’ll stop by and let us know what you think.
We’re pretty sure you’ll LOVE it too!
Serves 8-10
1 ½ c chopped onion
¾ c butter 2 tsp dill seed
2 ½ tsp dill weed 2 t oregano
1/3 c chopped fresh parsley
1 T salt
1 t pepper
1 c flour
6 c chicken or veggie stock
6 c chopped CANNED tomatoes with juice
1/3 c honey
2 c heavy cream
1. Saute chopped onions in butter until translucent (not brown).
2. Add seasonings and cook over low heat for 1 minute to wilt herbs.
3. Sprinkle flour over onion mixture and stir until all flour is absorbed.
Continue to cook the flour mixture for 1-2 minutes. (Don’t brown the flour like a roux for gumbo.)
4. Whisk while slowly adding chicken stock to avoid lumps.
5. Add tomatoes and juice and bring soup to a boil allowing it to thicken.
6. Blend with emersion blender (optional).
7. Just before serving, stir in honey and cream.
8. Continue to heat on low just until heated through.
(Don’t allow the soup to boil once honey and cream are added.)
*The original recipe does not call for blending the tomatoes with an
emersion blender, but we like our bisques smooth. It’s delicious either way.
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About Chrissy
Oh I am loving this recipe, I am bookmarking, for a later date, my hubbie would love this Tomato Bisque. Thanks so much for sharing.
Oh, that looks GOOD! Thanks, Chrissy! Now you'll have to find a B & B in Stillwater and check it out.
Lisa