Recipe of Any-night-of-the-week Tomato Bisque adapted from Rumford Complete Cookbook - 1934

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tomato bisque adapted from rumford complete cookbook - 1934. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tomato Bisque adapted from Rumford Complete Cookbook - 1934 is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Tomato Bisque adapted from Rumford Complete Cookbook - 1934 is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have tomato bisque adapted from rumford complete cookbook - 1934 using 12 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Tomato Bisque adapted from Rumford Complete Cookbook - 1934:

1. Prepare 6 Fresh Tomatoes or 1 can tomatoes
2. Take 1 small onion
3. Make ready 1 bay leaf
4. Take 2 cloves
5. Prepare 1 sprig of parsley
6. Prepare 1 1/2 pints water if fresh tomatoes are used
7. Get 2 tbsp butter
8. Get 2 tbsp flour
9. Make ready 1 salt and pepper to taste
10. Take 1/2 tsp baking soda
11. Take 1 tsp hot water
12. Make ready 1 pints milk

Steps to make Tomato Bisque adapted from Rumford Complete Cookbook - 1934:

1. Cut the tomatoes and onions in slices and stew them till tender with the onion, bay leaf, cloves, parsely and water. If canned tomatoes are used the omit the water. - - 2. When tender, pass all through a sieve, rubbing the pulp through also, or use blender but remove bay leaf - - 3. Blend the butter and flour in a sauce pan till smooth, but not browned; add the hot tomato and stir till boiling. - - 4.Season, and after cooking five minutes put in the soda dissolved in a teaspoonful of hot water. The addition of the soda neutralizes the acid of the tomato. - - 5. Just before serving, add the milk previously scalded. - - 5.

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