Tomato Bisque
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Tomato Bisque



  1. Cook vegetable in water until soft (15 to 30 minutes) and rub thoroughly through a strainer.
  2. Add more water if it boils away much.
  3. After cooking and straining tomatoes, add 1/2 teaspoon cooking-soda and stir until effervescence stops before pouring into the thickened milk.
  4. Do not combine the two mixtures till ready to serve, as the soup is likely to curdle if allowed to stand.
  5. 3 tablespoon cornstarch used in place of flour will help to prevent the soup from curdling.
  6. There should be about 4 cups of the vegetable stock.
  7. Scald onion in milk, or chop it and cook 5 minutes in the butter, being careful not to brown it.
  8. Add flour to butter and stir into this mixture the hot milk, as for white sauce, method i.
  9. Combine with the stock, reheat, season, and serve.
  10. 1 tablespoon chopped parsley may be added.

Other Information

Author: Person.Margaret W Howard

Source: Practical Cookbook (1917-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: tomoato, water, milk, flour, butter, salt, pepper, onion, cooking soda

Equipment: measuring cups, measuring spoons, pot, sieve, knife

See Also