Now that autumn has arrived, how about a savory tomato bisque? Arkansas Heart Hospital has provided a vegan recipe as part of a four-part series of recipes leading up to Festival of Wines.
Festival of Wines, which benefits the American Heart Association, will be held October 6 at Dickey-Stephens Park. Guests will be able to sample hundreds of wines, provided by Central and Moon Distributors.
Central and Moon lended their expertise with this week’s wine pairings, so you know it’s going to be good. They suggest either a sharp, acidic white wine like Sauvignon Blanc, or a low-tannin red like those of northern Italy, or a good Pinot Noir like these:
- Oyster Bay Sauvignon Blanc, Marlborough, New Zealand — A zesty, mouth-watering New Zealand Sauvignon Blanc with classic aromas of gooseberry, nettle and guava, with some herbal notes on the finish. Medium-bodied with terrific acidity for a wide range of dishes, from fresh seafood to spinach quiche
- Masi Campofiorin Ripasso, Veneto, Italy — With an intense, ruby-red color and violet traces, the wine shows generous, ripe aromas of plum and cherry jam, with hints of spice. Bold and rich flavors of bitter cherries and berry fruits stand out on the palate, with good acidity, balance and velvety tannins.
Enjoy!
Vegan Tomato Bisque
The Ingredients:
- 2 14-oz. canned tomatoes
- 1 carrot peeled and roughly chopped
- 1 medium sized yellow onion peeled and roughly chopped
- 2 stalks celery roughly chopped
- 1 clove garlic smashed
- 2 russet potatoes, peeled and medium diced
- 1 quart water
The Instructions:
Place all ingredients in stock pot, bring to boil and then reduce the heat to medium high. Cook until all vegetables are completely soft.
Using a blender or stick blender, puree until smooth.
Portion into bowls and serve. Garnish with pesto.
Find more recipes and pairings from this series here: