On a cold and blustery day like today Tomato Bisque soup is really good.
Start with a bechamel sauce:
2 tablespoons flour
2 tablespoons butter
2 cups of milk
In a saucepan melt the butter and add the flour whisking for a minute or so to cook the flour slightly, removing the rawness. Slowly whisk in the two cups of milk. When slightly thickened add a little bit of nutmeg.
1 can of petite diced tomatoes with juices (approximate size 15 ounce)
1 can of tomato sauce (approximate size 15 ounce)
some frozen chopped spinach to taste (as much or as little as you like)
some orzo (half a cup or so)
simmer gently until the orzo is cooked through or save a little time with the soup itself by precooking the orzo.
Add salt and pepper to taste and there you go. Fabulous!
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