Chunky Tomato And Bacon Soup

Recipe Ingredients

6 oz	170g	Thick-sliced bacon (4 or 5 strips) - coarsely chopped
1 oz	28g	Onion - peeled, and (large)
		Coarsely chopped
1 tablespoon	15ml	Unsalted butter
3 1/2 lbs	1589g / 56oz	Ripe tomatoes - cored, (or canned
		Tomatoes) coarsely chopped (8 cups
		Chopped), with their juice
		Coarse (kosher) salt - to taste
1 cup	237ml	Chicken stock
1 cup	237ml	Fresh thyme sprig handful (small)
1/2 cup	118ml	Milk
1 cup	237ml	Heavy (whipping) cream
		Freshly-ground black pepper - to taste
		Fresh thyme leaves - for garnish

Recipe Instructions

Combine the bacon, onion and butter in a large heavy-bottomed soup pot, and saute over medium-high heat until the bacon is crisp, 8 to 10 minutes.

Stir in the tomatoes (juice and all), and scrape up the browned bits clinging to the bottom of the pot. Season with 1/2 teaspoon salt and bring to a simmer over medium-high heat.

Add the stock. Working over the soup pot, strip the thyme leaves and the tender portions of the stems into the soup. Continue to simmer, partially covered, until the soup is fragrant and slightly thickened, about 25 minutes. Stir the soup occasionally.

Stir in the milk and cream, and warm the soup over low heat for 5 minutes. Then season with additional salt, if needed, and pepper to taste. Ladle the soup into bowls, garnish with the extra thyme, and serve hot.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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