Best Ever Tomato Bisque Soup

• 1/2 stick butter
• 1/4 c. flour
• 1 1/2 c. scalded milk
• 1 c. hot chickem broth (may be canned)
• 2 lb. pureed tomatoes
• 1/2 c. minced onion
• 1 Tbsp. each: honey and minced parsley
• 1 tsp. dill (half seed and half weed is good)
• 1/4 tsp. each: basil and marjoram
• 1 bay leaf, crushed
• salt and pepper to taste
• 1 tsp. butter, melted (in each bowl)
• dill weed

1. In a large saucepan, melt 1/2 stick butter; stir in flour and cook the roux over low heat, stirring for 3 minutes.
2. Remove pan from heat and pour in milk and chicken broth, whisking vigorously, and continue to whisk until it is thick and smooth.
3. Add tomatoes including liquid (Italian plum tomatoes are best).
4. Add the puree to the milk mixture with onion, honey, parsley dill, basil, marjoram, bay leaf and salt and pepper.
5. Simmer mixture, stirring frequently, for 20 minutes.
6. Divide the bisque in heated bowls containing melted butter (1 teaspoon each bowl).
7. Garnish with sprinkled dill weed.
8. Serves 4.

butter, flour, milk, broth, tomatoes, onion, honey, dill, basil, bay leaf, salt, butter, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406407 (may not work)