Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Ratatouille Bisque August 21, 2012

Filed under: Low Fat Diva Blog — lowfatdiva @ 5:09 pm
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No, I”m not talking about the movie that had the rats in it!  This bisque is fantastically delicious.  I ordered a crab bisque at restaurant  in Ludington this past weekend and it was more like a cheese dip, so not good (no I didn’t eat it but my husband did).  After being so disappointed with my menu choice and still being really hungry for a good bisque I decided to check into some old recipes.  This recipe, I know is good.  I like the fact you can use vegetables that are in season right now and since it’s cooling down in the evening, I don’t have to wait to prepare it one night this week – hey I bet it would even taste good along with my Green Tomato BLT!.    Enjoy!!!!  For comments/questions email me ramona@lowfatdivablog.com


Ratatouille Bisque

3 cups egg plant that has been peeled and roughly chopped

1 cup zucchini peeled and roughly chopped

1 cup yellow squash peeled and roughly chopped

1 cup chopped leeks (only chop until light green area)

1 red pepper chopped

1 yellow pepper chopped

2-3 cloves of garlic  minced (any flavor)

2/3 cup uncooked arbito rice

3 large tomatoes cut into quarters (use any color – red, orange or yellow)

3 cans low fat chicken broth (14 0z)

1/2 cup dry white wine

2 Tlb. tomato paste

salt, pepper

1/4 cup chopped fresh cilantro

1 cup no fat half & half

1/4 cup chopped basil (regular of Italian)

In a large pot that has been sprayed with Pam olive oil, place all vegetables, garlic and leeks.  Cook for 10 minutes, stirring frequently.  Add rice and tomatoes.  Cook for 3 more minutes.  Add chicken broth, wine and tomato paste.  You can salt and pepper at this time or wait  until the end but add the basil and cilantro.  Bring to a boil and then reduce heat.  Cover and let simmer for about 20 minutes or until the rice is tender.

You can either do this next part in a blender (which you should do in small batches) or you can use an emulsifier right in the pan (after you take it off the heat).    Mixture should be smooth.  Return to heat on low and add the cream.  Heat just until warm again.  Do NOT boil.

Pour into bowls and serve with garlic bread, beer bread, beer rolls, beer pretzels or rustic bread!




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