Creamed Tomato Bisque Recipe

• 1/4 pound butter
• 1 c. minced celery
• 1 c. minced onion
• 1/2 c. minced carrots
• 1/3 c. flour
• 56 ounce. canned whole tomatoes, liquid removed and minced
• 3 teaspoon sugar
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1 bay leaf
• 4 c. chicken broth
• 2 c. whipping cream
• 1/2 teaspoon paprika
• 1/2 teaspoon curry pwdr
• 1/4 teaspoon pepper (preferably white)
• Salt

1. Heat butter in a large saucepan.
2. Add in celery, onion and carrots and saute/fry till tender.
3. Stir in flour.
4. Cook 2 min, stirring constantly.
5. Add in tomatoes, sugar, basil, marjoram, bay leaf and chicken broth.
6. Cover and simmer 30 min, stirring occasionally.
7. Throw away bay leaf.
8. Puree 1/3 of the mix at a time in blender.
9. Return to saucepan.
10. Add in cream, paprika, curry pwdr and pepper.
11. Stir and heat to blend.
12. Taste and add in salt only if needed.
13. Serve warm.
14. May be refrigerated several days or possibly frzn.
15. Reheat well in crock pot as cream won't curdle.
16. Serves 8.

butter, celery, onion, carrots, flour, tomatoes, sugar, basil, marjoram, bay leaf, chicken broth, whipping cream, paprika, curry pwdr, pepper, salt

Taken from cookeatshare.com/recipes/creamed-tomato-bisque-55174 (may not work)