Hooray, hooray the First of May! Summer food starts today! Or at least it would if it had not been 20 degrees outside when I got upstairs to start the day. I'm sorry, but I can't switch yet from winter stews and soups when there's still frost and snow on the ground. So if you're in Montana, you will still be able to enjoy this recipe. If you're somewhere warmer, you can just file it away for fall.
The name "Biskiff" comes from my early childhood mispronunciation of Bisque of Tomato soup, which I can plainly (and unhappily) remember my babysitter serving for lunch. It had chunks of onions and tomatoes in it, which earned my five-year-old scorn, and was probably homemade. Being an ungrateful brat, I was partial to heavily processed alternatives like Campbell's soups and Kraft macaroni and cheese. I still have a perverse fondness for such things occasionally, although they never taste as good as I remember. (And I have utterly failed in instilling any kind of appreciation for them in Connery. We bought him Spaghettios one day as a "special treat!" and he took a very polite bite and said, "These don't taste like anything!" Then he asked for something else to eat. More sophisticated palate than either of his parents, who happily--if a little red-face-edly--ate his leftovers.)
Anyway, this is yet another recipe from my mom, who pulled it out to great acclaim when she came to stay with us in Prague after Connery was born. There is no canned soup in the Czech Republic, or at least no canned soup I cared to eat, so our lives had been bereft of the life-giving combination of tomato soup and grilled cheese sandwiches until my mom made this one day. And I can honestly say that this soup kicks Campbell's ass.
Mom's "Biskiff" Tomato Soup
1/4 yellow onion, diced finely
2 T. butter
1 can chopped tomatoes
1 c. chicken or vegie broth
1 bay leaf
1 t. sugar
1-2 c. milk
Saute onions in 1 T. of the butter until translucent and tender (unless you like more agressive onions). Add tomatoes, broth, bay leaf, and sugar and bring to a boil. Reduce heat and simmer for 5 minutes. Puree in a blender (or puree half, if you like Biskiff-y chunks in your soup) and return to stove on low heat. Add milk and heat through, taking care not to boil. Add the remaining 1 T. of butter and allow to melt. Serve immediately, preferably with a toasted cheese or tuna sandwich.