Marion's Tomato Bisque

From More Great New England Recipes

Soups, Stews, Chowders Recipes

Yield: Serves 6 to 8.

This delicate blend of vegetable flavors is a delightful surprise -- and easy to prepare. If fresh tomatoes are used, skin them and cook briefly to soften.

• 1 large onion, diced
• 5 or 6 ribs celery with leaves, diced
• 2 cups fresh mushrooms, diced
• 2 green peppers, diced
• 2 tablespoons plus 1/4 cup butter
• 1/4 cup cooking sherry
• 2 quarts fresh or canned tomatoes, crushed
• 2 teaspoons baking soda
• 3 cups heavy cream
• 3 cups milk
• Salt, pepper, garlic, parsley, and basil to taste

In a large pot, simmer onion, celery, mushrooms, and peppers in 2 tablespoons butter and sherry until tender. Stir in tomatoes and baking soda. (The soda will prevent the cream from "wheying," or curdling.) Add cream, milk, remaining 1/4 cup butter, and seasonings, and cook over low heat (do not boil) for 30 minutes. Serve very hot. The bisque can be held over a pan of boiling water if you aren't able to watch it.

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