My beautiful daughter and I spent about 45 minutes of our Sunday morning picking veggies. Why would I pass a 5-gallon bucket of tomatoes, 4 eggplants, 5 red bell peppers and a huge watermelon for $14.00? In this case, I make all things tomatoes and here goes, first up tomato bok choy bisque.
2 tsp extra virgin olive oil or avocado oil
1 med white onion, chopped
4 large ripened tomatoes, chopped
3 cups bok choy*, chopped
1 large garlic clove, minced
2 large Yukon potato, peeled and quartered
10 fresh basil leaves chopped
1 tsp parsley
1/4 tsp Tumeric
salt and pepper to taste
- Heat a cast iron pot over high heat, add oil and wait until shimmers. Add the chopped onions, and cook. Stirring with a wooden spoon, until onions are slightly browned about 8 minutes
- Stir in chopped tomatoes, garlic, parsley, Tumeric, bok choy, basil, and cook for about 5 minutes more. Add the potato, slightly cover pot and allow it to simmer until the potato is soft.
- Carefully place the bisque in a blender and puree until smooth and creamy**.
- Return the bisque to the pot, season with salt and pepper.
* I used the leaves only
** consistency is based on preference, I like mine creamy enough, however, there were still bits of potatoes.