Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you flavor tomatoe Bisque?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you flavor tomatoe Bisque?),it will help you,my kids.
Answers:
Fresh Tomato Bisque
This recipe was posted on rec.food.cooking by Kay Hartman...it was so good, I had to include it in my food page recipe collection.
2 pounds ripe tomatoes, chopped (about 6 tomatoes)
1 medium onion, sliced thin
1 tablespoon butter
1 bay leaf
1 heaping tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons finely chopped fresh basil
1 pint light cream (Kay feels 1/2 pint is enough...and I agree)
1 cup milk
6 large croutons
butter
2 tablespoons chopped chives
Skin and seed tomatoes.
Saute onion in butter.
Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.
Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves.
Transfer mixture to blender and puree. (Or strain through a coarse sieve.)
Add cream and milk.
Heat through.
Served topped with toasted buttered croutons.
Sprinkle with chopped chives.
Other Answers:
The flovor of the tomatoes should make it stand on its own. Salt and pepper.
If you must, a few herbs like thyme, or basil.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you flavor tomatoe Bisque?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you flavor tomatoe Bisque?),it will help you,my kids.
Answers:
Fresh Tomato Bisque
This recipe was posted on rec.food.cooking by Kay Hartman...it was so good, I had to include it in my food page recipe collection.
2 pounds ripe tomatoes, chopped (about 6 tomatoes)
1 medium onion, sliced thin
1 tablespoon butter
1 bay leaf
1 heaping tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons finely chopped fresh basil
1 pint light cream (Kay feels 1/2 pint is enough...and I agree)
1 cup milk
6 large croutons
butter
2 tablespoons chopped chives
Skin and seed tomatoes.
Saute onion in butter.
Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.
Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves.
Transfer mixture to blender and puree. (Or strain through a coarse sieve.)
Add cream and milk.
Heat through.
Served topped with toasted buttered croutons.
Sprinkle with chopped chives.
Other Answers:
The flovor of the tomatoes should make it stand on its own. Salt and pepper.
If you must, a few herbs like thyme, or basil.
go to allrecipes.com!
correctness,It's Non-profit and only for informational purposes.
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