Categories: Soup
Ingredients
- 2 oz double-smoked slab bacon, cut into 1/8-inch cubes
- 2 large yellow onions, peeled and chopped
- 1/4 cup chopped shallots
- 1 large whole bay leaf
- 1 tsp dried marjoram
- 1/2 tsp dried thyme
- 3 1/2 cups chopped, peeled, cored and seeded very ripe tomatoes
- 2 cups beef broth
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- 2 tbsp chives
Directions
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Saute the bacon over moderate heat, stirring often, in a medium-size heavy kettle until all drippings cook out and only crisp brown bits remain—about 5 minutes. With a slotted spoon, lift the bacon bits to paper toweling and reserve. Add the onions, shallots, bay leaf, marjoram and thyme and saute 5 minutes, stirring often, until the onions are glassy. Reduce the heat to its lowest point, cover, and steam 20 minutes.
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Add the tomatoes, raise the heat to moderately low, and simmer, uncovered, 20 minutes, stirring often. Mix in the broth and sugar. Bring to a boil, adjust the heat so the soup bubbles gently, then simmer, uncovered, 30 minutes, stirring now and then; remove and discard bay leaf. Cool the soup 15 minutes, then puree in batches in a food processor fitted with the metal chopping blade for 15-20 seconds.
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Return the soup to the kettle, add the salt, pepper and cream and bring slowly to serving temperature, stirring now and then. Add the butter and, as soon as it melts, stir the soup well and ladle into soup plates. Sprinkle the chives and reserved bacon bits over each portion and serve.