Recipe: Tomato-Leek Bisque (Soup)

This recipe is one of the easiest recipes to make for tomato bisque, and it tastes just delicious same day or next day. This is the soup that would undoubtedly be a great addition to your soup repertoir, and compliment any meal throughout the year. Today, I made it because we got a very cold snowy weather, last week, I made it as a first course to our dinner we had with our guests at our home, and they just loved it. Just, make sure, you have lots of dried tarragon (estragon, in France) in your pantry, as tarragon is that ingredient that's going to elevate your soup into next 3 levels. You may come across recipes using fresh basilico...which is great, but my choice is tarragon. To my original recipe, last time I made it I added l leek that happened to be in the fridge drawer.. and the result was as perfect!!!
With or without the leek, your bisque will come out very good!

You are going to need the following ingredients:

1- 15 oz canned whole peeled tomatoes
4 medium size fresh tomatoes, finely chopped (or ground in your cuisinart)
2 onions, chopped
1 leek, just the white part, sliced (optional)
2 cloves of garlic, minced
2 Tablespoons butter
salt & pepper to taste
2-4 Tablespoons dried tarragon (or estragon) -I am very generous with it, but, try first and then add more or less to your taste.
2 cups of chicken broth (I use 2 chicken bouillon in 2 cups of water)
1 1/2 cups of milk (fat content of your preferance, or, combination of milk and cream)

Melt butter in a large saucepan. Over medium heat, sautee onion, garlic and leek until softened. Add canned tomatoes and fresh tomatoes, broth and all seasonings.

Bring to a boil, reduce heat, cover and let simmer for 40 to 45 minutes.

Remove from heat and puree, Then, reheat on low. Add milk /cream and more seasoning to your taste..and...voila!!!!!!!!!!!!!

Serve garnished with some parsley and a slice of fresh hot baguette, and a glass of some Riesling wine.