Sunday, April 11, 2010

Creamed Tomato Bisque

Had this yummy bisque at my friend, Kerry's house. She's vegan and substituted the necessary ingredients and it was awesome.

1/4 lb butter or margarine
1 c chopped celery
1 c onion
1/2 c chopped carrots
1/3 c all-purpose flour
2 (1 lb, 12 oz) cans whole tomatoes, drained and chopped
2 tsp sugar
1 tsp basil
1 tsp marjoram
1 bay leaf
4 cups chicken broth
1 pint (2 cups) whipping cream
1/2 tsp paprika
1/2 tsp curry powder
1/ tsp white pepper
salt to taste

Melt butter or margarine in a large saucepan. Saute celery, onion and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree 1/3 of the mixture at a time in a blender. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt to taste. Serve hot or cold. May be refrigerated several days or frozen. Makes 8 servings.

No comments: