Fresh Tomato Bisque

• 2 lb Ripe tomatoes, chopped (about 6 tomatoes)
• 1 md Onion, sliced thin
• 1 tb Butter
• 1 Bay leaf
• 1 Heaping tablespoon brown sugar
• 2 Whole cloves
• 1 ts Salt
• 1/2 ts Black pepper
• 2 ts Finely chopped fresh basil
• 1 pt Light cream (Kay feels 1/2 pint is enough...and I agree)
• 1 c Milk
• 6 lg Croutons
• Butter
• 2 tb Chopped chives

Instructions

1. 1

   Skin and seed tomatoes.

2. 2

   Saute onion in butter.

3. 3

   Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.

4. 4

   Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.

5. 5

   Remove bay leaf and cloves.

6. 6

   Transfer mixture to blender and puree. (Or strain through a coarse sieve.) 7.

7. 7

   Add cream and milk.

8. 8

   Heat through.

9. 9

   Served topped with toasted buttered croutons.

10. 10

    Sprinkle with chopped chives.