The Brainy Gourmet travels the world food wise and holds to being brainy about it. That means the chicken stock made earlier in the week that was first served as Ukrainian Chicken Noodle soup morphed into American style tomato soup served with grilled cheese and tonight it became French Tomato and Spinach Bisque served with baked brie.
Remember, as long as you keep your 'chicken/beef' stock refrigerated, it is good for no more than several days.
This bisque began as re-heated (to a rolling boil) tomato soup, next adding 1/4 of a cup of thawed frozen spinach (using up the remaining package of frozen spinach that was used to make the Zimbabwe Dovi, then an omelette this morning and now the last of it for this soup) and 1/4 cup of heavy cream and 1 tbs of Worcestershire sauce. Simmer while you prepare the baked brie and sliced bread for toast. * See previous posts on how to make the baked brie and homemade bread.
No comments:
Post a Comment