Tomato bisque

 
                               Tomato Bisque
 
 Recipe By     : Donna St. George - NY Times  -8-20-97
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Soups                            Tomatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   butter
    1      medium        onion -- chopped
    1      stalk         celery, -- finely chopped
    1      clove         garlic -- minced
    2      pounds        ripe tomatoes, peeled -- coarsely chopped
    5      leaves        fresh basil -- torn into pieces
    1      sprig         fresh thyme, or 1/2 teaspoon dried
    1      teaspoon      dried oregano
    1      teaspoon      salt
    2      tablespoons   dry red wine
                         freshly ground black pepper -- to taste
    1      cup           light cream
    2      teaspoons     cheddar cheese -- finely gratedj
                         Croutons for garnish
 
 1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
 , celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
 n.
 
 2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
 0 minutes.
 
 3. Puree the mixture in batches in a blender or food processor. Return to pot, 
 and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
 ng of cheddar cheese and croutons.
 
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 NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
 Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0