Tomato Dill Bisque with Roast Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat olive oil and butter over medium-high heat in a soup pot. Add onions and garlic and sauté until softened.
Stir in tomatoes, chicken broth, salt, pepper, sugar and mayonnaise and heat through until tomatoes are tender. Puree with an emulsion blender or food processor.
Stir in yogurt and minced fresh dill.
To serve, ladle into soup bowls and top with strips of chicken. Garnish with a sprig of fresh dill.
This bisque can be served warm or chilled. The bisque is best when tomatoes are in season but you can also substitute a 28 fl-oz (798 mL) can of diced tomatoes for the fresh.
|Per 285 g serving||Amount|
|Saturated Fat||3 g|
|Per 285 g serving||% Daily Value|