Tomato Bisque Ii
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
41
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
910 g
Tomatoes1 tbsp
White Sugar1 tsp
Salt1
Bay Leaf1 tsp
Dried Basil1 tsp
Ground Black Pepper1 cup
Butter1 cup
All-Purpose FlourDirections:
1
Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat
2
Stir in the bouillon, sugar, salt, bay leaf, basil and pepper
3
Bring to a boil, then reduce heat, and simmer 30 minutes
4
(If you're going to can this mixture, process it now
5
) In a small saucepan over medium heat, melt butter
6
Whisk in flour all at once to form a roux, cook 1 minute
7
Whisk in milk, a little at a time, cooking and stirring constantly until thickened
8
Stir into tomato mixture and heat through