Marsha’s Famous Tomato Bisque (pareve or dairy)
Print Recipe
3 fat large Vidalia onions chopped
4 tablespoons butter
2 teaspoons salt
1 teaspoon pepper
2 tablespoons sugar
1 small can tomato paste
1 large can chopped/diced tomatoes, with liquid
3 large baking potatoes
water
dill fresh is best but dried will do in a pinch
parsley
1/2 to 1 cup milk, half and half or cream (optional)
In a large stock pot melt the butter and cook the onions with the sugar, salt and pepper (stirring frequently) until they are very soft, about 15 to 20 minutes. Add the potatoes, tomato paste, tomatoes and their liquid and enough water to make sure that the potatoes are covered. Bring the soup to a boil and then cover and simmer until the potatoes are soft (about 1/2 hour). Add fresh parsley (great for leftover from seder), dill, salt and pepper and more sugar to taste. Emulsify in a blender, food processor or with an immersion blender until smooth, add milk if desired (or half and half) Best if served the next day and reheated.
Notes:
Passover Topics
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
