Creamed Tomato Bisque

Yield: 8 servings

Ingredients

• 1/4 pound butter
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1/3 cup all-purpose flour
• 2 (1 pound 12 ounce) cans whole tomatoes, drained and chopped
• 2 teaspoon granulated sugar
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1 bay leaf
• 4 cups chicken broth
• 1 pint whipping cream
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• Salt and pepper, to taste

Instructions

1. Melt butter in a large saucepan. Sauté celery, onions and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally.
2. Discard bay leaf.
3. Puree 1/3 of the mixture at a time in the blender. Add cream, paprika, curry powder and salt and pepper to taste. Stir to blend.
4. Serve hot or cold.