Fresh Tomato Bisque
This delicious recipe is from The Best of Bon Appetit, 1979.
Kay
Fresh Tomato Bisque
6 servings
2 pounds ripe tomatoes (about 6 tomatoes)
1 medium onion, sliced thin
1 tablespoon butter
1 bay leaf
1 heaping tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons finely chopped fresh basil
1 pint light cream [I use 1/2 pint and it is enough]
1 cup milk
6 large croutons
Butter
2 tablespoons chopped chives
Skin and seed the tomatoes. Saute onion in butter and add the
tomatoes, chopped. Add bay leaf, sugar, cloves, salt, pepper and basil.
Simmer, stirring occasionally, until tomatoes are thoroughly cooked - about 25
minutes. Remove bay leaf and cloves and transfer mixture to blender to puree (or
strain through a coarse sieve). Add cream and milk and heat through. Serve
topped with toasted buttered croutons, and sprinkle with chopped chives.
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