Tomato Bisque II
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Tomato Bisque II

1. Tomatoes - 2 pounds
2. Beef bouillon, crumbled - 2 cubes
3. White sugar - 1 tablespoon
4. Salt - 1 teaspoon
5. Bay leaf - 1
6. Dried basil - ¼ teaspoon
7. Ground black pepper - ¼ teaspoon
8. Butter - ½ cup
9. All-purpose flour - ⅓ cup
10. Milk - 1 quart

How to cook deliciously - Tomato Bisque II

1. Stage

Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)

2. Stage

In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.