Tomato Bisque & Egg Drop Soup

Tomato Bisque

1 Cup Chopped Onion
1 Cup Chopped Celery
1 small can tomato puree
4 Cups chicken stock
2 cups heavy cream
1 T dried basil
1 T dried marjoram
salt and pepper to taste

Saute onion in a little bit of butter or olive oil until soft. Add rest of  ingredients and simmer approx. 30 minutes to 1 hour.
Puree with stick blender or food processor and adjust seasonings. Cream can be omitted if desired. Thin as necessary or to taste.


Italian Egg Drop Soup

1 quart well flavored Chicken Stock
1 egg beaten with 1/2 cup parmesean cheese
2 scallions, chopped
3 - 4 T chopped parsley
Salt and pepper to taste

Boil chicken stock and turn down to simmer. Add beaten egg and parmesan cheese to stock in thin stream. Continue to stir. Add rest and ladle into bowls.
Options. Cooked pasta, rice, lemon and other vegetables.