1 package rice milk, (32 oz) 2 cans of tomato paste - (6 oz ea) 2 tablespoons of Dijon mustard 2 teaspoons of olive oil 6 garlic cloves, minced 1 large onion, diced - (2 cups) 1 teaspoon of ground coriander 1 teaspoon of celery seed 1 teaspoon of anise seed 2 teaspoons of salt 1 can of diced tomatoes - (28 oz) 2 tablespoons of capers ; drained 1 teaspoon of coarsely-ground black pepper
In medium saucepan, combine rice milk and tomato paste and bring to a simmer over medium heat, about 10 minutes. Whisk in mustard; cover and keep warm. In large, heavy pot, heat oil over low heat. Add garlic, onion, coriander, celery seed, anise seed and 1 teaspoon salt and cook, stirring often, 2 minutes.
Add diced tomatoes and capers, increase heat to medium and cook 10 minutes. Stir in pepper and remaining 1 teaspoon salt. Stir in warm rice milk mixture and lower heat slightly to maintain simmer, 5 minutes. Remove from heat and cool slightly. In blender or food processor, carefully puree bisque in batches until smooth. If desired, strain mixture through fine sieve, using rubber spatula to press mixture. Return mixture to pan and warm.
This recipe yields 6 servings.
Per Serving: 187 Cal; 9g Prot; 5g Total Fat (1 Sat. Fat); 30g Carb.; 0mg Chol; 530mg Sod.; 6g Fiber.
Comments: Original bisques were thickened with cooked rice; here the rice milk is a nod to tradition. The rice milk, however, does not thicken the soup; the tomato paste does that job. The capers give the soup a tangy, salty twist that sets it apart from the ordinary.
Recipe By: Vegetarian Times, December 2000 Formatted for MC7 08-26-2003 by Joe Comiskey - Mad's Recipe Emporium
