MUNSTERLAND TOMATENSUPPE MIT SPECK
If you can't get fresh tomatoes, use canned crushed tomatoes. This is a very filling and satisfying soup.
Recipe: The New German Cookbook
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- 2 oz
- double-smoked slab bacon (not too lean) cut into 1/8-inch cubes (about 1/2 cup bacon cubes)
- 2 large
- yellow onions, peeled and coarsely chopped
- 1/4 c
- finely chopped shallots
- 1 large
- whole bay leaf
- 1 tsp
- dried leaf marjoram, crumbled
- 1/2 tsp
- dried leaf thyme, crumbled
- 3 1/2 c
- coarsely chopped, peeled, cored, and seeded very ripe tomatoes (5 to 6 medium-size tomatoes), or 3-1/2 cups canned crushed tomatoes
- 2 c
- rich beef or chicken broth (preferably homemade)
- 1 Tbsp
- 1 tsp
- 1/4 tsp
- freshly ground black pepper
- 1/2 c
- heavy cream
- 1 Tbsp
- unsalted butter
- 2 Tbsp
- finely snipped fresh chives or minced flat-leaf parsley
1In a medium-sized heavy kettle, saute the bacon over moderate heat, stirring often, 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.
2Add the onions, shallots, bay leaf, thyme, and marjoram, and saute 5 minutes, stirring often, until the onions are glassy. Reduce the heat to its lowest point, cover, and steam 20 minutes.
3Add 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 the bay leaf. Cool the soup 15 minutes, then puree in batches in a food processor fitted with the metal chopping blade for 15 to 20 seconds.
4Return 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.