Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Marsha’s Famous Tomato Bisque

Eileen Goltz | Dairy

Ingredients

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)


Instructions

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.