*  Exported from  MasterCook  *
 
                               TOMATO BISQUE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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       t            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
  
 
 
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