CREAMED TOMATO BISQUE|
1/4 lb. butter
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped carrots
1/3 c. flour
2 (12 oz.) cans whole
tomatoes, drained and
2 tsp. sugar
1 tsp. basil
1 tsp. marjoram
1 bay leaf
4 c. chicken broth
1 pt. whipping cream
1/2 tsp. paprika
1/2 tsp. curry powder
1/4 tsp. white pepper
salt to taste
Melt butter in saucepan. Saute celery, onion and
carrots until tender. Stir in flour. Cook 2 minutes, stirring
constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and
chicken broth. Cover and simmer 30 minutes, stirring occasion-
ally. Discard bay leaf. Puree 1/3 of the mixture at a time in
the blender. Add cream, paprika, curry powder and pepper.
Stir to blend. Add salt to taste. Serve hot or cold. Serves
For a special treat add imitation crabmeat.
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