How to make Tomato Bisque adapted from Rumford Complete Cookbook - 1934 tasty

Tomato Bisque adapted from Rumford Complete Cookbook - 1934 - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Tomato Bisque adapted from Rumford Complete Cookbook - 1934! A quick and easy dinner that is ready in under 20 minutes! This book gives you those vintage dishes with the vintage book. This easy Tomato Bisque has a silky smooth texture and rich tomato flavor. It's my go-to soup for pairing with grilled cheese! This book is a facsimile reprint and may I find it interesting how some of these very old cookbooks have recipes which are whole-grain, vegetarian, and others which are healthy by today's. If you're a fan of tomato soup you are probably picturing a mostly smooth but hearty soup that stands up to grilled cheese dipping.

In this case you have a silky, creamy soup that is so luxurious you can serve this to a delighted and impressed crowd of people. With my garden tomatoes are ripe, canned tomatoes just won't do. I serve this with a little fresh basil and some grated Parmigiano Reggiano.

You can cook Tomato Bisque adapted from Rumford Complete Cookbook - 1934 with 12 Ingredients and 1 steps. See the following guide!

1. 6 Fresh Tomatoes or 1 can tomatoes.
2. 1 small onion.
3. 1 bay leaf.
4. 2 cloves.
5. 1 sprig of parsley.
6. 1 1/2 pints water if fresh tomatoes are used.
7. 2 tbsp butter.
8. 2 tbsp flour.
9. 1 salt and pepper to taste.
10. 1/2 tsp baking soda.
11. 1 tsp hot water.
12. 1 pints milk.

This is my new go to cookbook!! How many oz of canned tomato did you use? You can use good-quality canned tomatoes to make a smooth, rich bisque that tastes like it's right out of the garden. It makes a beautiful fall lunch. "You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque.

1. Cut the tomatoes and onions in slices and stew them till tender with the onion, bay leaf, cloves, parsely and water. If canned tomatoes are used the omit the water. 2. When tender, pass all through a sieve, rubbing the pulp through also, or use blender but remove bay leaf 3. Blend the butter and flour in a sauce pan till smooth, but not browned; add the hot tomato and stir till boiling. 4.Season, and after cooking five minutes put in the soda dissolved in a teaspoonful of hot water. The addition of the soda neutralizes the acid of the tomato. 5. Just before serving, add the milk previously scalded. 5..

Thought that this cookbook was the same one that my grandmother had, however, it is not quite the same. Vintage Cookbook Rumford Complete Cookbook Good housekeeping Better homes southern loving betty Crocker. The word bisque is derived from bis quit, or "twice cooked", writes Clifford A. Save online recipes in one place. And you have a search engine for ALL your recipes!