(no subject)
One of my favorite soups at Tomato Head is the artichoke and bleu cheese bisque. They make all their soups from scratch, and rotate the soup of the day continuously. It's been forever since I had this soup, but I've just had a craving for it. Since I don't have easy access to Tomato Head (that's my favorite restaurant in Knoxville, by the way) anymore, and heaven knows when they'd have this on the menu again, I thought I'd give it a whirl myself.
I found this recipe on Epicurious: http://www.epicurious.com/recipes/food/views/ARTICHOKE-BLUE-CHEESE-BISQUE-107061
It looks easy enough, and I think might be fairly close to what I've gotten at Tomato Head. The one ingredient that concerns me is the vermouth. I don't have any, nor do I care to buy a bottle just to get one cup for a soup recipe. I can't see that I'd ever use it in any other recipes or just to drink. So my question is, do any of you know of substitutes for vermouth? I tried googling to see if I could get any information, but I didn't know if it was trustworthy (I got recommendations to use a dry white wine, white wine vinegar or..white grape juice? Thinking I don't want grape juice in my bleu cheese soup, but I was hoping someone might have actual experience with the other two options to let me know how well they would work.)
Any assistance would be much appreciated. (Also, nonspecific, if it's good, and you think you'd like it, I'd obviously make you a modified batch to suit your needs.)
I found this recipe on Epicurious: http://www.epicurious.com/recipes/food/views/ARTICHOKE-BLUE-CHEESE-BISQUE-107061
It looks easy enough, and I think might be fairly close to what I've gotten at Tomato Head. The one ingredient that concerns me is the vermouth. I don't have any, nor do I care to buy a bottle just to get one cup for a soup recipe. I can't see that I'd ever use it in any other recipes or just to drink. So my question is, do any of you know of substitutes for vermouth? I tried googling to see if I could get any information, but I didn't know if it was trustworthy (I got recommendations to use a dry white wine, white wine vinegar or..white grape juice? Thinking I don't want grape juice in my bleu cheese soup, but I was hoping someone might have actual experience with the other two options to let me know how well they would work.)
Any assistance would be much appreciated. (Also, nonspecific, if it's good, and you think you'd like it, I'd obviously make you a modified batch to suit your needs.)