tomato bisque Recipe

1. in a 10-inch skillet, melt the butter over medium heat. Add the onion and saute until it starts to soften, about 3 minutes. add the tomaotes with their juice, the brown sugar, bay leaf, cloves, basil and salt and pepper. Simmer, stirring occasionnally, until all is hot through, about 5 minutes.

2 Meanwhile, in a medium-size heavy saucepan, heat 1 cup evaporated milk to just under a boil. Dissolve the cornstarch in the remaining 3 tablespoons evaporated milk and mix it into the hot milk. Cook, stirring constantly, until thick, smooth, and free of any starchy taste, about 1 minute.

3. Remove the cloves and bay leaf from the tomato mixture. Very slowly add the tomato mixture to the hot thickened milk (if you add it all at once, the milk may curdle). Heat through, but do not boil. If you wish, thin the soup with extra milk. Serve very hot, immediately.

Serves 2 to 4 as a lunch entree,accompanied by bread