Recipe: Becky-Oh, this is my bisque recipe.

Becky-Oh,

Here is the recipe that I've been using for tomato bisque. Like I said, I haven't had much luck with it.

2 lbs ripe tomatoes, skinned, seeded and chopped
1 medium onion, thinly sliced
1 bay leaf
1 heaping tablespoon of brown sugar
2 whole cloves
1 tsp salt
1/2 tsp black pepper
2 tsp finly chopped fresh basil
1 pint light cream
1 cup milk
top with buttered croutons and chives

Saute onion in butter. Add tomatoes, bay leaf, brown sugar, cloves, salt, petpper and basil. Simmer, stirring occasionally until tomatoes are thoroughly cooked (approx 25 mins). Remove bay leaf and cloves, transfer mixture to blender and puree (or strain through a coarse sieve). Put in soup pot and add cream and milk. Heat through and serve with croutons and chives.

It really doesn't look too much different than the one you gave me, although I've not done a side-by-side comparason.

Thanks
Jan