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Ingredients

• 2 pounds tomatoes
• 2 cubes beef bouillon, crumbled
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 bay leaf
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 1 quart milk

Description

Fresh Tomatoes Are Milled, Then Cooked With Beef Bouillon And A Bit Of Sugar Before Being Combined With Roux-thickened Milk In This Velvety Bisque.

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