A “bisque” has historically been a thick, rich soup usually consisting of pureed seafood — not to be confused with chowder, which gets its name from having chunks o’ stuff, not necessarily seafood. Modern bisques omit seafood and use cream or thickened milk. One of Ardith’s three soups was Tomato Bisque, my favorite for its simplicity.
Tomato Bisque Soup – Ardith Ketchum
1 onion � chopped
1/8 cup margarine
2 cans diced tomatoes (about 29 oz.)
3 C milk
1/4 – 1/3 C flour
2 T sugar
1/2 t salt
- Cook the onions in the margarine until very translucent.
- Puree cooked onions and tomatoes in blender.
- Heat mixture in a saucepan until boiling.
- Add flour and a little milk to thicken.
- Add the milk to the tomatoes and stir until it thickens.
- Add the sugar and salt.
- If it is lumpy (mine always is), put it in the blender again