Winter is in full force, and there is nothing better than a nice bowl of soup to keep your body warm. Known for their famous tomato soup, Medieval Times serves the best — and it’s one of my favorite courses of the king’s meal!
Medieval Times has partnered with Dallas Life as part of their Chivalry in Action campaign for January and February. When guests bring in any non-perishable food item to the Dallas castle, they will help pay it forward and receive 45% off adult admission for a Thursday, Sunday or the 2pm Saturday show – now through February 12th. Suggested food items include the makings for soups including tomato sauce, beans or peas, broths or stocks and canned vegetables.
The history of soup is as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved as dictated by local ingredients and tastes. There was no tableware, so soup was drunk right out of the bowl, as was any type of stew.
Soups are a great option nutritionally, they provide us with lots of important nutrients including vitamins and minerals for relatively few calories. Soup can be a simple addition to any meal and a great way to make sure that you and your family get the essential servings of whole grains, vegetables and protein in one bowl.
Medieval Times Tomato Bisque Recipe
2 tbls. canola oil
2 medium carrots, peeled
1 celery stalk, cleaned and trimmed
½ medium onion, peeled
1 tsp. garlic, minced
2 cans tomato paste, 6 oz. each
1 can tomato puree, 15 1/2 oz
5 cups water
3 tbls. sugar
2 tsp. salt
¼ tsp. fresh ground pepper
Pinch Italian seasoning
½ 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.
When soup is finished cooking, remove from heat, taste and adjust seasoning if necessary. Serve immediately.