| | Directions | | Melt butter in large saucepan. Sauté celery, onion and carrots until tender; stir in flour. Cook for 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree 1/3 of mixture at a time in blender. Add cream, paprika, curry powder and pepper; stir to blend. Add salt to taste. Can be served hot or cold. May be refrigerated several days or frozen. (The vegetables may be sautéed in bacon fat for more flavor). NOTE: My sister, Audrey, has been searching for the perfect tomato bisque soup recipe for years. This is her favorite one so far! |
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| Ingredients | | - |  | Serves: 8 |
| - | | 1/4 pound Butter |
| - | | 1 cup celery, chopped |
| - | | 1 cup onion, chopped |
| - | | 1/2 cup carrots, chopped |
| - | | 1/3 cup flour |
| - | | 2 cans whole tomatoes, drained & chopped (28 ounce cans) |
| - | | 2 teaspoons sugar |
| - | | 1 teaspoon basil |
| - | | 1 teaspoon marjoram |
| - | | 1 bay leaf |
| - | | 4 cups chicken broth |
| - | | 2 cups heavy cream |
| - | | 1/2 teaspoon paprika |
| - | | 1/2 teaspoon curry powder |
| - | | 1/4 teaspoon white pepper |
| - | | salt to taste |
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