Monday, April 3, 2017

Medieval Times Tomato Bisque Recipe

So, for dinner and theatre kind of places, I go in expecting either the dinner or the theatre to be outstanding. Then if one of the two is medicare, I'm still satisfied. However, when you go to Medieval Times, you know that both the show and the food will be spectacular. 

The show is always a magnificent display of pageantry and excitement and really the food is secondary. However, the meal - that you eat with your bare hands as they would have in medieval times - is really impressive. We've been there a few times and I always love the Dragon Blood Soup a.k.a. Tomato Bisque. I was excited to see that they recently posted the recipe for this delicious soup - so in-between visits to the castle, you can make it at home. 




Medieval Times Tomato Bisque (Dragon Blood Soup)



2 Tbl. canola oil
2 ea.  medium carrots, peeled
1 ea.  celery stalk, cleaned and trimmed
½ ea. medium onion, peeled
1 tsp. garlic, minced
2 ea. 6 oz. cans tomato paste
1 ea. 15 1/2 oz can tomato puree
5 cups water
1 tsp. paprika
3 tbls. Sugar
2 tsp. salt
¼ tsp. fresh ground pepper
Pinch Italian seasoning
½ ea. lemon, for juice


Cut the carrots, celery and onion into small pieces about ½ inches. Place the carrots, onions and celery into a food processor fitted with the knife blade and pulse until they are finely minced, almost pureed.
Heat the canola oil in a 5 – 6 quart stainless steel sauce pan or pot. Add the finely minced carrots, onions and celery and cook until vegetables are soft but not browned, about 5 to 7 minutes.
Add the minced garlic and continue to cook for another 2 minutes.
Add the tomato paste and stir into the vegetables to combine well and cook for another 2 minutes.
Add the tomato puree, water, paprika sugar, salt, ground pepper, Italian Seasoning and juice from ½ lemon.

Bring soup to a boil while stirring frequently. Once soup comes to a boil, reduce heat to a simmer and continue to simmer for 20 minutes, while stirring frequently to prevent soup from scorching.

No comments:

Post a Comment