Sunday, June 23, 2013
Maui Tomato Ginger Bisque
On a recent trip to Maui, we headed to Mama's Fish House, which has the reputation of being the best food on Maui. Unfortunately, we had a huge, and fantastic lunch earlier and we NOT even close to hungry at dinner time, so we couldn't eat the full experience.
One thing we did enjoy, was their Maui Tomato Ginger Bisque. Served in darling little cups that you pick up and drink. It was intense ginger and tomato taste, and I was thrilled when the bartender told me the recipe was published online on their website. I checked it out while waiting for the plane on the way home. Easy recipe, but wow, it made too much. Can't think of one reason I would need that much soup.
I also don't have access to Hana ginger, Maui onions or Maui tomatoes.
So, this is my rendition of the recipe.
I will say that Hana ginger must be stronger than what we buy here, so I have included more ginger than the original recipe in order to get the same taste.
Don't skip the roux, it really adds to the taste and helps to give the soup body.
Serves about 4-6
2 Tbsp butter
1/2 cup sweet onion, chopped
1 1/2 Tbsp garlic minced
2-3 Tbsp fresh ginger peeled and minced
1 large can (28 oz), pear tomatoes
4 cups chicken stock, or vegetable stock
1/2 Cups Heavy Cream
1/4 Cup Roux (1/4 cup flour mixed with 2 Tbsp butter)
With a small fry pan sauté the onion in 2 T. butter until translucent, add
the garlic and ginger, cook for 1-2 minutes (do not burn garlic) over medium heat.
Add the cooked onion garlic to another larger soup pot, add canned tomatoes and chicken stock and bring to a boil, then reduce heat and simmer for 8-10 minutes.
Make the roux in the same pan as you used to saute the onion mixture, it will add to the flavor. Add the butter and flour and combine, stirring until the mixture starts to brown over medium high heat. Takes about 3-4 minutes. Remove from heat.
Here's what it looks like after a bit of cooking:
Add the roux to the soup mixture and stir well.
Carefully puree hot soup with a hand emulsifier/stick blender, adding the cream and simmering until its hot again. Taste and season with salt and pepper to your taste.
If you don't have a hand blender, you can use an upright blender. Be careful though, blending hot liquids is tricky and dangerous as they have a tendency to expand when blending.
View from the beach in front of Maui's Mama's Fish House