Corn And Tomato Bisque
|Minced onion||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Rendered chicken fat/Butter||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Frozen tomatoes||2 Large, partially thawed, peeled and chopped|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Black pepper||1 Dash|
|Frozen cooked corn kernels||1 Cup (16 tbs) (Thawed)|
|Minced parsley||1 Tablespoon|
|Croutons||1 Cup (16 tbs)|
Cook onion and garlic in chicken fat, covered, until soft.
Add milk, tomatoes, herbs and seasonings.
Cover, bring to gentle boil, lower heat and simmer 15 minutes.
Discard bay leaf.
Add corn kernels, reheat and season with salt.
Garnish with parsley and pass the croutons.