HELP, IAM looking for an old recipe called [tomato bisque] can anyone find this.?

Answer 1

* Exported from MasterCook Mac *

Tomato Bisque

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 300 g pkg. soft tofu -- drained
1 20 oz can tomatoes
1 1/2 tbsps oil
1 onion -- thinly sliced
3 cloves garlic -- pressed
1 tsp salt
1 tbsp cornstarch
2 c water
1 large tomato -- chopped
1 celery stalk -- finely chopped
parsley -- for garnish

1) Blend tofu & canned tomatoes in blender or food processor until smooth.

2) In a saucepan, saute onion & garlic in oil until onion begins to brown. Add
salt. Remove from heat.

3) Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic
mixture. Stir constantly to avoid lumps. Bring to a boil over medium heat,
stirring occasionally. Reduce heat & let simmer for 5 minutes.

4) Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat
on medium for 10 minutes. Serve immediately.

Answer 2

Tomato Bisque



Estimated Times:
Preparation Time: 15 mins
Cook Time: 40 mins

Servings: 4


Ingredients


2 tablespoons shortening
3/4 cup onion chopped
1 potato diced
4 Chicken Flavor Bouillon Cubes
3 1/2 cups water
1 bay leaf
1 teaspoon basil
1/4 teaspoon pepper
1 can whole tomatoes
4 tablespoons tomato paste
1 teaspoon sugar


Directions


In a saucepan, melt shortening. Saute chopped onions, about 5 minutes. Add peeled, diced potato, chicken bouillon cubes, water, bay leaf, basil, and pepper. Cover and simmer for 15 minutes. Add whole tomatoes, tomato paste, and sugar. Stir well, cover, and simmer for 20 minutes. Remove the bay leaf. Puree the mixture in small batches until smooth. Serve cold or hot.

Answer 3

Tomato Bisque
I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down."
Original recipe yield: 4 servings.
Prep Time:
30 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour 15 Minutes
Servings:
INGREDIENTS:
2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk
SERVES 4
DIRECTIONS:
Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

Answer 4

Servings: 10
Step One
1/2 tablespoon Bacon Grease
3 Cloves Garlic -- minced

Step Two
1 Medium Yellow Onion -- finely chopped
1/2 pound Celery -- finely chopped
1 Bay Leaves
1 Teaspoon Thyme

Step Three
3 Cups Diced Tomatoes -- canned
1/2 Cup Tomato Paste

Step Four
2 Tablespoons Flour
2 Tablespoons Butter

Step Five
3 Cups Heavy Cream

Step Six
1/4 Cup Yellow Onion -- chopped
1 Bay Leaves
2 Pinches Cloves
Salt And Pepper -- to taste


[1) Saute Garlic in Bacon fat until Garlic is slightly browned.

[2) Add STEP TWO ingredients to Garlic and Saute until Onions are done.

[3) Add Diced Tomatoes and Tomato Paste, bring to a boil, COVER and Simmer for 30 minutes.......SET ASIDE.

[4) Make Roux, cook for 5 minutes, remove from heat...

[5) Add Heavy Cream to ROUX, whisking constantly.

[6) Add ingredients from STEP SIX to Cream/Roux, cook 10 minutes on Medium heat.

[7) Combine Tomato mixture with Roux mixture and simmer, covered for 15 minutes

Answer 5

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