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RECIPE TITLE
"Fresh Tomato Bisque"
courtesy of The Library Of E-Cookbooks
Copyright © 2005 by e-cookbooks.net All Rights Reserved.
e-cookbooks.net is a Division of VJJE Publishing Co.
 4 servings  --  easy
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RECIPE INGREDIENTS
2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives
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50 Chowders Writing in the same practical and unintimidating style that made his previous books classics, award-winning chef Jasper White presents the first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant color. The chief strength of this book lies in its enthusiastic descriptions and expert presentation of an astonishing range of chowders, from cherished favorites like New England Clam, Manhattan Red, and Corn to exotic newcomers like Bermuda Fish Chowder (best served with an inspired side-pitcher of rum), Pheasant and Cabbage Chowder, and Nantucket Veal Chowder. |
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RECIPE METHOD
Skin and seed the tomatoes. Sauté onion in butter and add 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 purée (or strain
through a coarse sieve). Add cream and milk and heat through. Serve topped
with toasted butter croutons.
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Madison has shown millions of Americans how to turn vegetables and
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