Warm Up with a Winter Recipe from Executive Chef Michael
Dorney Park
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We’re missing the summer months just as much as you are, and with this frigid January we’ve been experiencing, we can’t wait to be back in Wildwater Kingdom plummeting down Python Plummet or floating the day away in Wildwater River. We caught up with Executive Chef Michael and he gave us the perfect recipe to keep us toasty and warm until May!
Tomato Bisque Soup with a Toasted Baguette
Tomato Bisque Soup Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic
- 2 anchovies (optional)
- 4 lbs. vine ripe tomatoes
- 1 medium yellow onion
- 2 celery stalks
- 1 tsp kosher salt
- 1 tsp crushed peppers
- 2 tsp chopped fresh thyme
- 1 gallon vegetable stock
Toasted Baguette:
- 1 french baguette
- 1 tsp olive oil
- salt and pepper
- 1 tsp grated parmesan cheese
Soup Directions:
- Cut tomatoes in quarters and drizzle with olive oil. Roast in oven set to 350° until soft
- Dice onions, celery, and garlic. Mince thyme and anchovies
- Add olive oil and garlic to a large pot medium heat and sauté until soft
- Add onions, celery, and roasted tomatoes (and anchovies) to the pot and sauté for 5 minutes
- Add vegetable stock and bring to a boil
- Season with minced thyme and salt and pepper to taste
- Boil soup for 10 minutes on medium heat until all vegetable starts to break down
- Turn heat off and remove soup from stove. Cool for five minutes
- Pour soup into blender and blend until pureed
- Add pureed soup back into the pot and drizzle with olive oil
Baguette:
- Cut baguette on the bias (bias is a term that essentially means “on an angle”)
- Drizzle with olive oil
- Sprinkle with salt, pepper and parmesan cheese
- Toast in the oven until crispy
Serve your soup in desired bowl or cup and dip with the toasted baguette. Invite some friends over and share your favorite memories from your trips to Dorney Park while you sip on this delicious recipe!