Tomato Bisque II
tomatoes, milk, butter, flour, sugar, bouillon
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 for Tomato Bisque II Recipe
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.) 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.
Read the full directions on Allrecipes.com
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