Bacon and Tomato Soup
1 medium size onion, chopped
1. Cook the bacon in a medium-size pot over medium-high heat. When the bacon is cooked, remove from the pot and drain on paper towel. Drain off bacon fat from pot (donít wipe out pot). Add butter in same pot and cook onion until soft.
Add the tomatoes* in their liquid, chicken stock*, bacon,
thyme and bay leaf and bring the mixture to a boil then lower heat and
simmer gently uncovered, for about 20 minutes. Remove bay leaves.
4. Stir in sour cream. Season with salt and pepper to taste. Sprinkle with freshly grated nutmeg and serve warm. Do not allow it to boil.
* If using
fresh ripe tomatoes: 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 and increase chicken stock up to 4 cups instead of 3 cups.
(If you are buying the tomatoes "out of peak season" Roma tomatoes
for the best flavor).
|To Learn What's Cooking
in Real Estate
Call Charlie Dunn
Berkshire Hathaway HomeServices California Properties
11306 183rd Street, Cerritos, CA 90703
Direct Line: 562-430-4007
Make Yours a "DunnDeal"