Winter tomato bisque

Yield: 8 Servings

Measure Ingredient
2 tablespoons Butter or margarine
1 large Onion, chopped
⅓ cup Unsifted all-purpose flour
2 teaspoons Dried tarragon or savory leaves
¼ teaspoon Salt
¼ teaspoon Ground black pepper
1 can (10 1/2-oz) condensed chicken broth
1 cup Water
⅓ cup Dried tomato bits or 8 dried plum tomato halves, chopped (see Note)
1 pounds Ripe tomatoes (see Note)
1 can (11 1/8-oz) condensed Italian tomato soup or 1 10 3/4-oz can condensed tomato soup
2½ cup Milk
½ cup Half-and-half
\N \N Chopped fresh tarragon or savory leaves and sprigs (opt.)

1. In 4-quart saucepan, melt butter over medium heat. Add onion and saute until tender. Stir flour, tarragon, salt, and pepper into onion until well mixed. Gradually stir in undiluted broth and water until well combined. Add tomato bits and heat mixture to boiling, stirring constantly. Cover and reduce heat to low. Simmer soup 10 minutes, stirring occasionally.

2. Meanwhile, peel, seed, and dice tomatoes. Stir undiluted tomato soup, milk, and half-and-half into soup until well mixed. Increase heat to medium-high and heat soup until bubbles appear around side of pan. Do not boil. Stir in diced tomatoes and heat through. Ladle soup into bowls. If desired, sprinkle soup with chopped herbs and place bowls onto plates garnished with sprigs of herbs. Note: Dried tomato bits or halves are available in the produce section of most major supermarkets. For several free dried-tomato recipe booklets, write Timber Crest Farms, Dried Tomato Ideas, 4791 Dry Creek Road, Healdsburg, Calif. 95448. Include a self-addressed, stamped large envelope (SASE). For recipes using fresh tomatoes in salads, stews, and casseroles, send a SASE to Favorite Tomato Recipes, Florida Tomato Committee, Box 140533, Suite CL, Orlando, Fla. 32814-0533.

Country Living/December/92 Scanned & fixed by Di Pahl & <gg>

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