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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This rich, creamy bisque has a wonderful old-fashioned flavor...it makes a nice accompaniment to any meal. Ingredients:
2 cups water |
4 chicken bouillon cubes |
1 can (14-1/2 ounces) diced tomatoes |
1/2 cup chopped celery |
2 tablespoons chopped onion |
2 medium fresh tomatoes, peeled and diced |
1/4 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups half-and-half cream |
1/3 to 1/2 cup sherry, optional |
Directions:
1. In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool.
2. Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired. Yield: about 8 servings (2 quarts).
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