Tomato bisque

Yield: 6 servings

Measure Ingredient
Jim Vorheis
2 pounds Ripe tomatoes (or 2 15-oz cans), chopped
1 medium Onion, thinly sliced
1 tablespoon Butter
1 Bay leaf
1 tablespoon Brown sugar, heaping
2 teaspoons Finely chopped fresh basil (or 1 tsp dried)
2 Whole cloves
1 teaspoon Salt
½ teaspoon Black pepper
1 pint Light cream
1 cup Milk
6 larges Croutons, buttered
2 tablespoons 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

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