Italian Tomato Bisque
Italian Tomato Bisque recipe
fresh, chopped fine
light cream (half&half)
Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley.
Sauté onion in butter a few minutes, then add all ingredients except the milk and cream.
Simmer for about 25 minutes, and remove the cloves.
Transfer to a blender or food processor, and puree.
Add half and half, and the milk.
(If preparing before-hand, put aside in the refrigerator at this point. ) Heat up in a sauce pan and sprinkle chives on top before serving.
Serve with balsamic vinegar drizzled and some sour cream on top if needed.