munsterland tomatensuppe mit speck

Name: MUNSTERLAND TOMATENSUPPE MIT SPECK
Cook time: 1 h 45 min
Yield: 6
Ingredients: 2 ounce(s) 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 cup(s) finely chopped shallots; 1 large whole bay leaf; 1 teaspoon(s) dried leaf marjoram, crumbled; 1/2 teaspoon(s) dried leaf thyme, crumbled; 3 1/2 cup(s) coarsely chopped, peeled, cored, and seeded very ripe tomatoes (5 to 6 medium-size tomatoes), or 3-1/2 cups canned crushed tomatoes; 2 cup(s) rich beef or chicken broth (preferably homemade); 1 tablespoon(s) sugar; 1 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground black pepper; 1/2 cup(s) heavy cream; 1 tablespoon(s) unsalted butter; 2 tablespoon(s) finely snipped fresh chives or minced flat-leaf parsley

(1 RATING)

30 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on May 6, 2013

Translation: Munsterland Tomato Soup with Bacon If you can't get fresh tomatoes, use canned crushed tomatoes. This is a very filling and satisfying soup. Recipe: The New German Cookbook Photo: popsdemilk.com

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prep time

cook time 1 Hr 45 Min

method ---

yield 6 serving(s)

Ingredients

2 ounces 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 cup finely chopped shallots
1 large whole bay leaf
1 teaspoon dried leaf marjoram, crumbled
1/2 teaspoon dried leaf thyme, crumbled
3 1/2 cups coarsely chopped, peeled, cored, and seeded very ripe tomatoes (5 to 6 medium-size tomatoes), or 3-1/2 cups canned crushed tomatoes
2 cups rich beef or chicken broth (preferably homemade)
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons finely snipped fresh chives or minced flat-leaf parsley

How To Make munsterland tomatensuppe mit speck

Step 1

In 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.

Step 2

Add 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.
Step 3

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 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.
Step 4

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.
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