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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tomato Bisque Recipe

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This recipe for Tomato Bisque is from The Holt Family Cookbook Project, 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 bacon
4 large garlic cloves, minced
1½ onions, finely chopped
6 celery stalks, finely chopped
1 bay leaf
1 tsp thyme
1 28-ounce can tomatoes, diced (reserve juice)
1 6-ounce can tomato paste
2 TBSP (¼ stick) butter
3 TBSP flour
1 qt whipping cream, room temperature
½ onion, finely chopped
1 small bay leaf
2 whole cloves
Salt and freshly ground pepper
Directions:
Directions:
Cook bacon in large skillet until fat is rendered; remove meat (use as desired). Add garlic to fat and saute until lightly browned. Add 1½ chopped onions, celery, bay leaf and thyme and saute until onion is translucent. Add tomatoes with juice and tomato paste and bring to boil, stirring occasionally. Reduce heat, cover and simmer 30 minutes. Heat butter in large saucepan. Stir in flour and bring to boil, stirring constantly. Remove from heat and slowly add cream, then next 3 ingredients. Place over medium heat and cook, uncovered, 45 minutes, stirring occasionally. Strain through fine strainer into tomato mixture. Add salt and pepper to taste. Cover and simmer, stirring occasionally, about 15 minutes. Stir in a little milk if thinner consistency is preferred.

 

 

 

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