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TOMATO BISQUE 2 Tbsp. butter flavor Crisco 3/4 c. chopped onions 1 large baking potato, peeled and diced (1 1/2 c.) 4 chicken flavor bouillon cubes 1 bay leaf 1 tsp. dried basil 1/4 tsp. pepper 1 (28 oz.) can whole tomatoes with juice 4 Tbsp. tomato paste 1 tsp. sugar sour cream chopped parsley Melt butter flavor Crisco in 3 quart saucepan. Add onion. Saute 5 minutes over medium heat. Stir occasionally. Add potato, bouillon cubes, 3 1/2 cups water, bay leaf, basil and pepper. Cover. Simmer 15 minutes. Add tomatoes with juice, tomato paste and sugar to saucepan with potatoes. Stir well. Cover. Simmer 20 minutes. Remove bay leaf. Puree in blender small batches of potato tomato mixture until smooth. Serve topped with sour cream and parsley. Makes 6 to 8 serv- ings. Tip: Soup can be made several days ahead of time. Refrigerate. Soup can be served cold or reheat at serving time. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |