Tomato Bisque II Recipe

Ingredients
<br>- 2 pounds tomatoes
<br>- 2 cubes beef bouillon, crumbled
<br>- 1 tablespoon white sugar
<br>- 1 teaspoon salt
<br>- 1 bay leaf
<br>- 1/4 teaspoon dried basil
<br>- 1/4 teaspoon ground black pepper
<br>- 1/2 cup butter
<br>- 1/3 cup all-purpose flour
<br>- 1 quart milk
<br><p></p>Directions
<br>step 1: 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.)
<br>step 2: 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.
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Ingredients
- 2 pounds tomatoes
- 2 cubes beef bouillon, crumbled
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1 quart milk

Directions
step 1: 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.)
step 2: 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.

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