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Tomato Bisque
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By Tim Haas and Jan Beane
Posted July 23rd, 2007
This article is reprinted with permission from Basil to Thyme, by Jan Beane, (2004, Sourcebooks, Inc.)
Basil to Thyme
Buy Now
Servings: 4
Author Notes: If you've ever wanted to grow fresh herbs in your garden, or if you already have a garden that produces more herbs than you know what to do with, this book is for you. Authors Haas and Beane go through the fundamentals of growing herbs, then put together a delicious collection of recipes that use the garden's bounty brilliantly.
Ingredients: 1/4 cup butter
1/2 cup minced onion
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup chicken stock
2 cans (14 1/2 ounce) Italian plum tomatoes, reserve juice
1 tablespoon honey
2 tablespoons minced parsley
1 teaspoon dill weed
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 bay leaf
salt and pepper to taste
Instructions:

Melt butter in pan. Add onions and sauté until transparent. Lower heat. Add flour and cook, stirring constantly. Add milk and chicken stock. Whisk until smooth and thick. Puree tomatoes in blender. Add Puree, including juice, to sauce mixture and mix. Add remaining ingredients and simmer for 45 minutes stirring frequently.

Remember to remove bay leaf before serving.



 

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