Tomato Basil Garlic Bisque
 
3 Tbsp  butter
2 Tbsp  olive oil
1 large  onion
1-1/2 Tbsp  garlic
1-1/2 Tbsp  dried basil or if fresh
  is used, add more
4 cup  chicken broth
1 cup  flour
2 cup  italian plum tomatoes or 1 (2 lb.) can whole peeled or fresh
  tomatoes
2 Tbsp  tomato paste
pinch  to 1/2 tsp. thyme leaves
  salt and pepper to taste
 
saute until onions are wilted but not brown in olive oil and butter. add 
garlic and saute until tender. do not brown or burn garlic or butter. add 
seasonings and all tomatoes and most of chicken broth saving about 1/2 cup 
to make a roux with the flour to be added near end of cooking. simmer for 
20 minutes. make a roux with reserved chicken broth, add to thicken. 
then puree in blender. cook 15 minutes longer. serve with french bread or 
as topping for stuffed cabbage or bell peppers. 
 
-- 
(ID: 11053) Mirror: rec.food.recipes: Sat, Aug 30, 2003


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