Fresh Tomato Bisque

8/24/81
Delicious!!

1 T. butter
1 medium onion, thinly sliced
2 stalks celery
2 lb. ripe tomatoes (about 6), peeled, seeded and chopped
1 bay leaf
1 heaping T. brown sugar
2 tsp. finely chopped fresh basil
2 whole cloves
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 pint (2 c) half-and-half
1 cup milk
Croutons
2 T. chopped chives

Melt butter in large skillet and saute onion until limp.  Add tomatoes, bay leaf, sugar, basil, cloves, salt and pepper. 

Simmer, stirring occasionally until tomatoes are thoroughly cooked, about 25 minutes.  Remove bay leaf and cloves.

Transfer mixture to food processor and puree. - (you can freeze mixture at this point for later use.)

Add half-and-half and milk and heat through.  Serve topped with toasted buttered croutons and a sprinkling of chopped chives.

6 - 1 cup servings