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Maui Tomato
Ginger Bisque
4oz olive oil or 4 T. butter
1 cup Maui onions chopped
3 Tablespoons garlic minced
6 Tablespoons Hana ginger peeled and minced
10 Cups fresh Maui Tomato diced (can
substitute with favorite tomato)
4qt. chicken stock
2 Cups Heavy Cream
1 Cup Roux (1cup flour mixed with 1/2 cup
melted butter)
With a small stock pot sauté the onion in olive oil or 5 T. butter until translucent, add
the garlic and ginger, cook for 1-2 minutes (do not burn garlic) then add tomato and
simmer for 2-3 minutes. Then add the chicken stock. Bring to a boil, reduce
temperature to a low simmer for 8 to 10 minutes. Then add the roux and stir well.
Then carefully puree hot soup with a hand emulsifier then add the cream, bring to a
simmer for 5 to 8 more minutes, taste and add salt and pepper if desired to your taste.
You may strain soup for a creamier texture, enjoy.
If you do not have a hand emulsifier then after the soup has simmered for 8 to 10
minutes add the roux and cream let simmer for 5 to 8 minutes then cool down soup
and blend in blender, make sure soup is cool, do not blend hot soup in blender. It may
cause injury if soup is hot in the blender. After blended put back in pot and bring to a
simmer, strain and enjoy with your favorite grilled cheese sandwich.
Recipe compliments of Mama’s Fish House Restaurant and Inn
Maui, Hawaii