Tomato Bisque
2 lbs. ripe tomatoes
1 med. onion, sliced thin
1 tbsp. butter
1 bay leaf
1 heaping tbsp. brown
sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
2 tsp. finely chopped
fresh basil
1 pt. light cream
1 c. milk
2 tbsp. chopped chives
Croutons
1 med. onion, sliced thin
1 tbsp. butter
1 bay leaf
1 heaping tbsp. brown
sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
2 tsp. finely chopped
fresh basil
1 pt. light cream
1 c. milk
2 tbsp. chopped chives
Croutons
Skin and seed the tomatoes. Sauté the onion in the butter for 1 minute. Chop
the tomatoes and add to the onions. Add the bay leaf, sugar, cloves, salt,
pepper and basil. Simmer for about 25 minutes until the tomatoes are
thoroughly cooked. Stir occasionally. Remove the bay leaf and cloves. Puree
the tomato mixture in a food processor, blender or food mill or force through a
coarse sieve. Add the cream and milk. Heat through but do not boil. Serve
topped with the croutons and chopped chives.
the tomatoes and add to the onions. Add the bay leaf, sugar, cloves, salt,
pepper and basil. Simmer for about 25 minutes until the tomatoes are
thoroughly cooked. Stir occasionally. Remove the bay leaf and cloves. Puree
the tomato mixture in a food processor, blender or food mill or force through a
coarse sieve. Add the cream and milk. Heat through but do not boil. Serve
topped with the croutons and chopped chives.
| Directions |
| Ingredients |
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