Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.
INGREDIENTS (for 4 servings):
- 2 pounds tomatoes
- 2 cubes beef bouillon, crumbled
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1 quart milk
Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.