Fresh tomato bisque

Yield: 1 Servings

Measure Ingredient
2 pounds Ripe tomatoes, chopped (about 6 tomatoes)
1 medium Onion, sliced thin
1 tablespoon Butter
1 Bay leaf
1 Heaping tablespoon brown sugar
2 Whole cloves
1 teaspoon Salt
½ teaspoon Black pepper
2 teaspoons Finely chopped fresh basil
1 pint Light cream (Kay feels 1/2 pint is enough...and I agree)
1 cup Milk
6 larges Croutons
Butter
2 tablespoons Chopped chives

1. Skin and seed tomatoes.

2. Saute onion in butter.

3. Add tomatoes, 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. 6. Transfer mixture to blender and puree. (Or strain through a coarse sieve.)

7. Add cream and milk.

8. Heat through.

9. Served topped with toasted buttered croutons.

10. Sprinkle with chopped chives.

Posted to JEWISH-FOOD digest V96 #71 Date: Wed, 06 Nov 1996 10:33:15 -0700 From: Mimi & JB Hiller <hiller@...>

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