"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Bisque Soup Recipe

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

Contributor:  
Contributor:  
Trista Lynner
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6-8 tomatoes
2 beef bouillon cubes
1 tbsp. sugar
1 tsp. salt
1/4 tsp. basil
1/4 tsp. pepper
1/2 c. butter or margarine
1/3 c. flour
3 c. milk

Directions:
Directions:
Dice tomatoes, cook over medium heat.
Stir in bouillon cubes, sugar, salt, basil and pepper
In a small saucepan melt butter, whisk in flour, whisk in milk a little at a time stir until thickened.
Combine tomato mixture with cream mixture.

Personal Notes:
Personal Notes:
I have used cream for part of the milk before to make it a little richer flavor.

 

 

 

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