Tomato Burdock Bisque 蕃茄牛蒡濃湯

Tomato and burdock are our staple and the flavors of these two ingredients complement each other perfectly. We had tomato burdock bisque in a restaurant and it was good and want to have a bowl of this on a chilly rainy day. I searched the internet and found nothing similar for reference...so I cooked it MY way!

The ingredients should be enough to feed 2-3 persons but it was too delicious and not enough to feed us both! XD

Served with homebaked wholewheat grissini, Italian breadsticks, topped with dried oregano and freshly grated pecorino.

Tomato Burdock Bisque (for 2-3)

Ingredients:

• Chopped canned tomatoes in juice, 1 can (400g)
• Burdock root, 50g, scrubbed and thinly sliced
• Shallot, 2 cloves, sliced
• Carrot, finely chopped (Optional. Just had leftover ingredient from another dish)
• Oregano, fresh, 1 sprig (or replace by dried herb) 
• Vegetarian stock, 1 cup (or replace with water)

Method:

1. In a hot pan, drizzle with oil, stir-fry the shallot until softened.
2. Add the carrot and burdock and saute for a few minutes until slightly browned.
3. Pour in the tomatoes and the stock and bring to a boil.
4. Add the oregano and simmer for 10 minutes.
5. Used a blender/food processor to blend the soup. (I used handheld blender today.)
6. Season with salt and pepper. Serve hot or cold.