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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Creamed Tomato Bisque Recipe

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This recipe for Creamed Tomato Bisque is from Michael & Thomas Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ lb Butter
1 c Chopped Celery
1 c Chopped Onion
½ c Chopped Carrots
1/3 c Flour
2 (1lb 12 oz) Cans whole tomatoes (drained & cut up)
1 t Basil
1 t Marjoram
1 Bay Leaf
4 c Chicken Broth
2 c Heavy Cream
½ t Curry Powder
½ t Paprika
¼ t White Pepper
2 t Sugar
Directions:
Directions:
Melt bugger in a large saucepan. Sauté’ celery, onion and carrots until tender. Sir in flour and cook for 2 mins stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 mins, stirring occasionally. Discard bay leaf and puree 1/3 of the mixture at a time in a blender until all mix is blended. Add cream, paprika, curry and pepper. Stir to blend, salt to taste. Serve hot or cold.

May be refrigerated several days or frozen. Top with a dollop of sour cream if desired.

Note: If you let the blended mix sit for 15-20 mins the water will rise to the top, pour off the water carefully and you will have a more concentrated flavor.

 

 

 

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