Copyright Thomas Saaristo  All Rights Reserved
Alder wood smoked tomato bisque
8 tablespoons unsalted butter
1/2 cup chopped onion
1 1/2 teaspoons minced fresh dill, plus more for garnish
32 ounces canned fire-roasted diced tomatoes, divided
4 cups chicken stock
2 tablespoons flour
1 1/4 cups half & half
2/3 cup whole milk
1/4 cup minced fresh parsley
1/4 cup clover honey
1 teaspoon House salt
Black peppercorns in a pepper mill

Special Equipment: Stovetop smoker and Alder wood smoking chips

Weigh 10 ounces of the tomatoes onto a plate. Line a stovetop smoker with foil.
Sprinkle 2 tablespoons of alder wood smoking chips onto the foil. Set the rack in the
smoker and place the plate with the tomatoes on the rack. Slide the lid into position.
Heat the smoker over medium-high heat. When wisps of smoke begin to escape, set a
timer for 7 minutes. Turn off the heat, remove the lid and carefully transfer the
smoked tomatoes on the plate from the smoker

Meanwhile, in a large nonreactive pot, melt 6 tablespoons of the butter over medium
heat and sauté the onion and dill until onion is translucent, about 5 minutes. Add the
smoked tomatoes, the remaining canned tomatoes and the stock; bring to a simmer,
and remove from heat.

In a small saucepan, melt the remaining 2 tablespoons butter over medium heat and
add the flour, stirring constantly with a wooden spoon for 3 minutes without
browning. Add the half & half and milk, bring to a boil and reduce to simmer for 15
minutes. Stir in the parsley and honey. Remove from the heat. Using an immersion
blender, stand blender, or food processor, puree the cream mixture with the tomato –
stock mixture (in batches, if necessary); return the blended soup to the same pot,
heat over low heat, and season with salt and freshly ground pepper

To serve, ladle into warmed shallow soup bowls and garnish with dill