Instructions: Bisque is a thick, rich soup usually containing pureed seafood and cream.

(HP Books, 1979). You can pour this soup, hot or cold, into a thermos to add an elegant touch to your lunch at work.

8 servings

1/4 pound butter or margarine
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
1/3 cup all-purpose flour
2 cans (28 ounces each) whole tomatoes, drained and chopped 2 teaspoons sugar
1 teaspoon basil
1 teaspoon marjoram
1 bay leaf
4 cups chicken broth
1 pint whipping cream
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon white pepper
Salt to taste

Melt butter or margarine in a large saucepan. Saute celery, onion and carrots until tender. Stir in flour. Cook two minutes, stirring constantly. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally.

Discard bay leaf. Puree 1/3 of the mixture at a time in blender. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt to taste.

Serve hot or cold. May be refrigerated several days.

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