Fresh Tomato Bisque
2 pounds ripe tomatoes (about 6) 1 onion, sliced thin 1
tablespoon butter 1 bay leaf 1 tablespoon brown sugar 2
whole cloves 1 teaspoon salt
1/2 teaspoon black pepper 1 teaspoon chopped fresh basil 1
pint light cream 1 cup milk 6 large toasted butter
croutons 2 tablespoons chopped chives
Skin and seed the tomatoes. Saute onion in butter and add
tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper
and basil. Simmer, stirring occasionally, until tomatoes are
thoroughly cooked, about 25 minutes. Remove bay leaf and
cloves and transfer mixture to blender to puree (or strain
through a coarse sieve). Add cream and milk and heat
through. Serve topped with toasted butter croutons.
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