Medieval Times Tomato Bisque (home version) Author: Medieval Times ! Recipe type: Soup Ingredients 2 thls. canola oil 2a, medium carrots, peeled 1ea. celery stalk, cleaned and trimmed Yea, medium onion, peeled 1 tsp. garlic, minced 2a, 6 oz, cans tomato paste 1ea, 15% oz can tomato puree 5 cups water ‘tsp. paprika 3 tbls. sugar 2 tsp. salt Ya tsp. fresh ground pepper Pinch Italian seasoning ea. lemon, for juice Instructions 41. Cut the carrots, celery and onion into small pieces about ¥ inches. Place the carrots, onions and celery into food processor fitted with the knife blade and pulse untl they are finely minced, almost pureed. 2, Heat the canola ol in @ 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. 3. Add the minced garlic and continue to cook for anather 2 minutes. 4. Add the tomato paste and str into the vegetables to combine well and cook for another 2 minutes. 5. Add the tomato puree, water paprika, sugar, sall, round pepper, tlian Seasoning and juice from Y4lemmon. 8. Bring soup to a boil while string frequently. Once soup comes to a boll, reduce heat to a simmer and continue to simmer for 20 minutes, while stiring frequently to prevent soup from scorching. 7. When soup is finished cooking, remove from heat, taste and adjust seasoning if necessary, Serve immediately. Re