Recipe - Fresh Tomato Bisque

2 pound Ripe tomatoes, chopped
(about 6 tomatoes)
1 md Onion, cut or sliced up thin
1 tablespoon Butter
1 Bay leaf
1 Heaping tablespoon brown
sugar
2 Whole cloves
1 teaspoon Salt
One half teaspoon Black pepper
2 teaspoon Finely chopped fresh basil
1 pt Light cream (Kay feels 1/2
pint is enough...and I
agree)
1 cup Milk
6 lg Croutons
Butter
2 tablespoon Chopped chives

1. Skin and seed tomatoes.

2. Saute onion in butter.

3. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.

4. Simmer, stirring occasionally, until tomatoes are thoroughly cooked,
about 25 minutes.

5. Remove bay leaf and cloves.

6. Transfer mixture to blender and puree. (Or strain through a coarse
sieve.)

7. Add cream and milk.

8. Heat through.

9. Served topped with toasted buttered croutons.

10. Sprinkle with chopped chives.

Posted to JEWISHFOOD digest V96 #71

Date: Wed, 06 Nov 1996 10:33:15 0700

From: Mimi & JB Hiller hiller@smartlink.net