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This recipe for SOUP- TOMATO BISQUE, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, January 9, 2009


6-8 Servings

3 TBL. Butter
1 Med Onion sliced
1 clove Garlic Minced
5 large well ripened tomatoes, chopped*
1 TBL chopped Fresh Basil
╝ tsp dry mustard
╝ tsp salt
1/8 tsp fresh ground pepper
╝ cup tomato paste
╝ cup flour
2 cups chicken broth
1-2 cups light cream
2-4 tsp Sherry ( optional)

In a deep sauce pan, melt butter and sautÚ onions and garlic, until golden. Add tomatoes , dry mustard, salt and pepper, simmer uncovered, 8-10 minutes. Stir in tomato paste, (If tomatoes are not fully flavored you may wish to add more paste) add flour, stir well. Add chicken broth and bring to a boil, stirring constantly. Puree in blender or processor then strain to remove seed and skins. Return to pan, add cream when cooled so it wont curdle.** Reheat, but do not boil, add sherry to taste.

Serve with thin sliced basil on top.

*If tomatoes are not full flavored and ripe you may use a 28 oz can of drained Italian tomatoes.

**This soup is better made the day before




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