"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Tomato Bisque Soup Recipe

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This recipe for Tomato Bisque Soup, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sara Gladu
Added: Monday, February 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz carrots; finely diced
4 oz celery; finely diced
4 oz onions; finely diced
1 1/2 tsp chopped garlic
6 black peppercorns
1 tbsp parsley stems
1 bay leaf
3 oz flour & 3 oz. margarine (thickening agent)
1 qt chicken stock
24 ounce can diced tomatoes
8 ounce can tomato paste
1 pt whipping cream
salt and pepper to taste

Directions:
Directions:
In a 4 quart soup pot cook carrots, celery, onion, garlic, black pepper, parsley stems, bay leaf and chicken stock, diced tomatoes, and tomato
paste. Simmer about 1 hour.

Strain this mixture into a container and put reserve liquid back into soup pot.

Make a roux by mixing flour and margarine and cook about 1 minute. Whip roux into stock base to thicken. Finish with whipping cream and salt and pepper. Top cups of soup with grated parmesan cheese and chopped parsley.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
I make it with Fat Free Half and Half instead of whipping cream and it's very good and even lower in fat.

 

 

 

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