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Tomato Bisque Recipe

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

The Heinrich Family
Added: Monday, February 6, 2006


1/2 c. chopped oniolns
1/2 c. unsalted butter
1 tsp. dill seed
1 1/2 tsp. dill weed
1 1/2 tsp. oregano
5 c. canned crushed whole tomatoes
4 c. chicken stock
2 T. flour
2 tsp. salt
1/2 tsp. white pepper
1/4 c. parsley chopped
4 tsp. honey
11/4 c. heavy cream
2/3 cup half and half
sour cream

In a large pot, saute onions in 6 T. butter along with dill seed, dill weed and oregano for 5 minutes or until onions are translucent. Add tomatoes and chicken stock.

Make a roux by blending 2 T. butter and 2 T. flour, whisking constantly over medium heat for 3 minutes without browning. Add roux to stock and whisk to blend. Add salt and pepper. Bring to a boil, stirring occasionally.

Reduce heat and simmer for 15 minutes. Add chopped parsely, honey, cream and half and half. Remove from heat, puree and strain.

Serve warm with a dollop of sour cream.

Serves 4+




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