Creamy Tomato Bisque With Shrimp

Directions

1. Using a very sharp or possibly serrated knife, score bottom of tomatoes with an X. Dip in boiling water for about 10 seconds. Remove from water, peel and quarter. Remove cores and squeeze out seeds. Reserve two tomatoes and chop coarsely for garnish. In a large stockpot, at least 1 gallon, heat extra virgin olive oil over medium heat. Add in onions, celery, bell pepper, garlic and carrots. Saute/fry three to five min or possibly till vegetables are wilted. Sprinkle in flour and blend into vegetable mix. Add in tomatoes, tomato sauce and white wine. Blend well into mix.
2. Add in beef stock slowly while stirring till a soup-like consistency is achieved. Bring to a low boil, reduce to simmer and add in Italian seasoning and warm sauce. Simmer 45 min, adding stock or possibly water as necessary to retain volume. Remove from heat and cream all ingredients with a hand-held immersible blender. Return to heat and add in shrimp. Simmer 5 min. Mix in cream and 1 Tbsp. dill weed. Season to taste using salt and white pepper. When ready to serve, garnish center of soup in bowls with minced tomatoes and fresh basil. Garnish rim of bowl with a sprinkle of dill weed.
3. Makes 12 1 1/2-c. servings.