Tomato Bisque

Tomato Bisque


Homey, warming, wonderful, this
soup is a favorite with children,
and could not be more different
from the preceding one. It is fine and
low fat, and made with cupboard staples-
—evaporated skim milk and canned
tomatoes—so remember it next time
you are snowed in.

I tablespoon butter or mild vegetable oil,
such as corn or peanut
I large onion, chopped
1 can (28 ounces) whole tomatoes, coarsely
chopped, with their juice
I Tablespoon light brown sugar or honey
1 bay leaf
2 whole cloves
1 teaspoon dried basil
Salt and freshly ground black pepper to
taste
1 cup plus 3 tablespoons evaporated skim
milk, or more as needed
2 tablespoons cornstarch
In a 10-inch skillet, melt the butter
over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes. Add the tomatoes with their juice, the brown
sugar, bay leaf, cloves, basil, and salt and Pepper. Simmer, stirring occasionally, until all is hot through, about 5 minutes.

2. Meanwhile, in a medium-size heavy _
saucepan, heat I cup of the evaporated milk
to just under a boil. Dissolve the cornstarch
in the remaining 3 tablespoons evaporated
milk and whisk it into the hot milk. Cook,
stirring constantly, until thick, smooth, and
free of any raw starchy taste, about 1 minute.

3. Remove the cloves and bay leaf from
the tomato mixture. Very slowly add the
tomato mixture to the hot thickened milk (if
you add it all at once, the milk may curdle).
Heat through, but do not boil. If you wish,
thin the soup with extra milk. Serve very hot,
immediately

Serves 2 to 4 as a lunch entree, accompanied
by bread