Mock Bisque Soup
A dish where tomatoes and sugar do the work.
contains glutencontains dairy
Ingredients
US
Metric
- ½ can tomatoes
- 10 ml sugar
- 1 ml soda
- ½ onion, stuck with 6 cloves
- Sprig of parsley
- Bit of bay leaf
- 180 ml stale bread crumbs
- 950 ml milk
- 7 ml salt
- 1 ml pepper
- 80 ml butter
Make it lactose-friendly
- 4 cups milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Scald the milk with the bread crumbs, onion stuck with cloves, parsley, and bay leaf.
- Remove the onion, parsley, and bay leaf, then rub the bread and milk mixture through a sieve.
- In a separate pot, cook the tomatoes with the sugar for fifteen minutes.
- Add the soda to the tomatoes, then rub the mixture through a sieve.
- Reheat the bread and milk mixture to the boiling point.
- Add the strained tomatoes to the bread and milk mixture.
- Put the butter, salt, and pepper in a tureen and pour the hot soup over them at once.
- Serve with croûtons or crisp crackers.
Nutrition (estimated, per serving)
| Calories | 384 |
|---|---|
| Protein | 11.0 g |
| Fat | 24.4 g |
| Carbs | 31.1 g |
| Fiber | 1.5 g |
| Sodium | 1142 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States