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| Home -> [Soups & Stews, Tomatoes] -> [Tomato bisque Recipe] |
Tomato bisque
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews, Tomatoes |
Rating: |
0 |
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Ingredients:
| | Jim Vorheis | | 2
| lbs | Ripe tomatoes (or 2 15-oz | | | -cans), chopped | | 1
| med | Onion, thinly sliced | | 1
| tbsp | Butter | | 1
| | Bay leaf | | 1
| tbsp | Brown sugar, heaping | | 2
| tsp | Finely chopped fresh basil | | | -(or 1 tsp dried) | | 2
| | Whole cloves | | 1
| tsp | Salt | | 1/2
| tsp | Black pepper | | 1
| pint | Light cream | | 1
| cup | Milk | | 6
| large | Croutons, buttered | | 2
| tbsp | Chopped chives |
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Procedures:
| 1 | Peel and seed tomatoes. | | 2 | Saute onion in butter and add the chopped tomatoes. | | 3 | Add bay leaf, sugar, cloves, salt, pepper and basil. | | 4 | Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. | | 5 | Remove bay leaf and cloves and transfer mixture to blender or food processor to puree. | | 6 | Strain. | | 7 | Add cream and milk and heat through. | | 8 | Serve topped with toasted buttered croutons. | | 9 | Sprinkle with chopped chives. | | 10 | Colorado cache cookbook (1978) from the collection of jim vorheis |
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