Tomato bisque
06/02/2009 9:15:56 pm catégorie
Soups
Jim Vorheis
2 lb Ripe tomatoes (or 2 15-oz
-cans), chopped
1 md Onion, thinly sliced
1 tb Butter
1 Bay leaf
1 tb Brown sugar, heaping
2 ts Finely chopped fresh basil
-(or 1 tsp dried)
2 Whole cloves
1 ts Salt
1/2 ts Black pepper
1 pt Light cream
1 c Milk
6 lg Croutons, buttered
2 tb Chopped chives
Peel and seed tomatoes. Saute onion in butter and add the chopped
tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil.
Simmer, stirring occasionally, until tomatoes are thoroughly cooked,
about 25 minutes. Remove bay leaf and cloves and transfer mixture to
blender or food processor to puree. Strain. Add cream and milk and
heat through. Serve topped with toasted buttered croutons. Sprinkle
with chopped chives.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
