Explore

Smoked Tomato Bisque

Chef Tyree

Chef Tyree Watkins

Smoked Tomato Bisque

Yields: 1 gallon

Category: soup

Equipment: large stock pot, immersion blender

INGREDIENTS

Ingredients	Amount	Measurement	Technique
Mild Italian sausage	1	Lbs	Raw, rope or link
San Marzano tomatoes	2 (28oz)	Cans
Roasted garlic	4	Cloves
Chicken stock	1	Quart
Heavy cream	1	Quart
Parmesan	1/2	Cup
Sugar	1/3	Cup
Parsley	1/4	Cup	Dried
Fennel seed	1	Tbsp	Dried
Basil	1/3	Cup	Fresh
Oregano	2	Tbsp	Dried
Italian spice	1	Tbsp	Dried
Onion powder	1	Tbsp
Salt and pepper	To taste
Corn	2	Cups	Shucked, roasted

Ingredients for Smoked Tomato Bisque

DIRECTIONS

Assemble Ingredients and equipment.
Heat pot over med/high heat and char sausage. Careful not to grey when charring. Add fennel seed and stir until fragrant, careful not to burn.
Add everything but basil, corn and parmesan and bring to a boil while stirring occasionally. Reduce to a simmer for 2 hrs (occasionally stirring), add basil and parmesan at the end and blend until smooth.
Add in roasted corn for texture and enjoy.
Cool, label and store properly.

Chef Tyree is the Founder and CEO of Crisp Catering in Lake Norman – Specializing in “In Home Catering”

Chef Tyree Watkins has been a Chef for 12 years. During that time, he has acquired a reputation for creating and making lasting memories.

Chef Tyree started fulfilling his culinary passions in High School by hosting “dinners” at home for his mother’s friends. While serving “in home dinners” for his Mom, Chef Tyree was able to develop a deeper psychological side of food and what food has to offer.

He began to focus on “experience driven cuisine” rather than just serving another dish. Each dish has a story and by focusing on “making lasting memories” Chef combines a memory of the host or person of interest to a presentation that also is entertaining and pleasing to all.

Chef Tyree holds an Associates degree in Restaurant Management and Hospitality from The Culinary Institute at The Art Institute of Charlotte, Chef has built an extensive resumé working in many restaurants and private events. After his experience as an Event Chef, and responsibilities a different restaurants, Chef Tyree was offered a position at the Peninsula Country Club in Cornelius. He worked at the Peninsula for five years – building a clientele base for his catering business ‘Crisp’. With his increased level of experience, Chef Tyree had the confidence to pursue bigger avenues – opening his own restaurant and donating a percentage of the earnings to local charities.