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BACON AND TOMATO SOUP




Source of Recipe


Melinda Lee


List of Ingredients




SERVES 6


1 medium-size onion – chopped
2 or 3 strips, bacon – diced (see note in introduction)
2 tablespoons, butter
2 pounds ripe tomatoes – peeled, seeded and chopped (see* below)
(Bristol Farms suggests using cluster or Roma tomatoes for best flavor)
1 teaspoon, fresh thyme leaves (or substitute 1/2 teaspoon, dried thyme)
2 bay leaves
4 cups, chicken stock or broth
salt and pepper to taste
1/2 cup, heavy cream
NOTE: or substitute sour cream or yogurt – see note in introduction)
freshly grated nutmeg – to garnish
(see below for additional garnish suggestions)



Recipe



Sauté the chopped onion and diced bacon in the butter in a medium-size (3 quart) saucepan until the onion is soft and the bacon is cooked.

*Peel the tomatoes by coring them, cutting an "X" at the opposite end, and placing them into boiling water for about 15 seconds. Remove the tomatoes to the sink and run cold water over them for a moment or so. Drain; the skins will slip off easily. Cut the tomatoes in half and gently squeeze out the seeds, using a fingertip if necessary. A quick rinse will wash away clinging seeds. Chop the tomatoes.
Add the tomatoes, the thyme and the bay leaves to the onion and bacon in the saucepan. Sauté for about 6 minutes. Add the stock, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer the soup gently for about 20 minutes.

Remove the bay leaves, then process the soup in a food processor, use an immersion blender, or put the soup through a food mill to puree it. [Note: you may also puree the soup in a blender, which will result in an especially smooth texture – some prefer a less-smooth result.] Taste to correct seasoning. Sprinkle with freshly ground nutmeg.

Soup may be served hot or cold with a dab of whipped heavy cream or sour cream or yogurt for garnish. A sprinkling of toasted sunflower or pumpkin seeds may also be used as garnish, or crisp-cooked crumbled bacon – even tiny cubes of cream cheese, or a sprinkle of fresh-chopped parsley.






Variations:
Recipe adapted from The Complete Book of Soups and Stews by Bernard Clayton, Jr. (Simon & Schuster/Fireside - 1984