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Portia's Tomato Bisque Recipe

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This recipe for Portia's Tomato Bisque, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gretchen Ludlow
Added: Monday, April 13, 2009


1/4 lb. butter
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped carrots
1/3 c. flour
2 c. (1 lb. 12 oz.) tomatoes, drained and chopped
1/2 tsp. curry powder
1 tsp.marjoram
1 bay leaf
1/2 tsp. paprika
2 tsp. sugar
4 c. chicken broth
2 c. whipping cream
1/4 tsp. white pepper
1 tsp. basil
salt & pepper to taste

Melt butter in large saucepan. Saute celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf, and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree vegetable mixture, then return to stove. Add cream, paprika, curry powder, and white pepper. Blend by stirring. Add salt and pepper to taste, if needed. Serve hot or cold. May be refrigerated several days or frozen.

Number Of Servings:
Number Of Servings:
8 servings




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