How can I lighten this recipe?

[Sami]

I recently went to a class with the Executive Chef of Clydes Restaurant. This is a local chain, which has very good food, and it is comfortable to go with a group who order a full dinner or just an appetizer.

Anyway he made Chilled Tomato Bisque, Potato Salad, Chicken Salad and pulled pork. All were delicious, but I cannot in good conscious make the Tomato Bisque as it is. Here is the recipe

Chilled Tomato Bisque

2 tsp. olive oil
4 garlic cloves, minced
2 small onions, diced
2 tsp. cumin
1 tsp. coriander
2 cups chicken stock *
3 cups canned diced tomatoes in juice
1 cup cream
1 medium diced potato
salt and pepper

Heat the oil and saute the garlic and onions for 2 min. Add the remaining ingredients except for creal and simmer 30 min. Add cream and simmer another 30 min. Puree with a hand mixer and chill for 4 hours in the refrigerator.

* He boiled the chicken for the salad in water and used that for the chicken stock.

The soup was delicious and I'd love to have it as an alternative to gazpacho in summer, but I don't think using milk instead of cream will gove the sbisque the same body. Any opinions?


Also what was interesting was that he sliced everything in the other salalds very very small. I don't think I can do that but it was an interesting change.


Sami

[VictoriaL]

I've had great success using Land o' Lakes Fat Free Half & Half i place of cream in recipes. For this, I would try using all of it in place of the cream. If you want, you could also try using 1/4 cream, 3/4 LOL H&H (that would reduce the cream fat grams considerably).

It sounds like a great summer soup-- I'm saving this recipe for August when I can get fresh-from-the-garden tomatoes.

Good luck!

[Sami]

Thanks Vicci. I don't know why I always forget there is EE Half and Half. That is what I will do.

Note that he said that if you use fresh tomatoes, you need to add water because you will not have enough liquid. How much water is a big question.

Sami

[aggie94]

I'd also suggest a blend of fat-free half and half and the cream. How many servings is that recipe supposed to make? Because really, the big calories and fat are coming from the cream and the oil (assuming you use fat-free chicken broth). There's not much oil anyway, but you could cut it down to a teaspoon. Each serving may not even be that bad, especially if you cut the cream back to half. I don't have MC at work or I'd run it through for you.

[yorkshirepud]

Sami, do you have CL Complete? They have a section in the Soups category dedicated to bisques and how to lighten them without losing the creamy texture. I have actually tried one and I believe it just called for lower fat milk (don't remember which percentage). It was excellent.

YP

[dcornelius]

I have never used FF half and half but do use skim evap milk in a lot of things with good results. I have never actually seen FF half and half so I don't know which would taste better.

[dulcecoeur]

I always use skim evaporated milk too, and add a bit of milk (1% or so). I think it works well. I too have never seen fat free Half & Half.

[Sami]

Thanks all. I like the idea of evaporated skim milk, also. I think I will play around with it.

Aggie the recipe if for 4 people, which means 1/4 cup cream per person.

Yorkshire I do have CL Complete and am going downstairs to look at it.


Sami