Tomato Bisque Or Cream Of Tomato
Very sirnple to make. Even those who do not care for tomato
soup, love this. For the calorie counters, you may substitue whole
milk for any, or all the cream. If you prefer a chunky soup, do not
puree'.
1/2 cup onions (chopped)
1/2 cup unsalted butter
1 tsp. dill seed
1 1/2 tsp. dill weed
1 1/2 tsp, oregano
5 cups canned crushed whole tomatoes (I suggest PROGRESSO brand)
4 cups chicken stock
2 tbsp. flour
2 tsp. salt (optional)
1/2 tsp. white pepper
1/4 cup chopped parsley
4 tsp. honey
1 1/4 cup heavy cream
2/3 cup half and half
sour cream (optional)
In large pot, saute' onions in 6 tablespoons of butter along with
dill seed, dill weed, and herbs for 5 minutes, or until onions are
translucent. Add tomatoes and chicken stock and heat. Make a
roux by blending 2 tablespoons of butter and 2 tablespoons flour,
whisking constantly over medium heat for 3 minutes, without
browning. Add salt and pepper, bring to a boil; stirring ccasionally.
Reduce heat and simmer for 15 minutes. Add chopped
parsley, honey, cream, and half and half. Remove from heat and
puree' for bisque. Strain when ready to serve, reheat and serve
with a dollop of sour cream. If a chunky soup is desired, you can
serve after adding cream.
Servings: 6 large bowls or 12 cups
Deborah Wishon Dezern