Special Tomato Cream
This tomato soup has a special flavor since it includes a bit of bacon. It tastes great and can be prepared a day in advance.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
4
Servings
- 4 tablespoons unsalted butter
- 1 tablespoon bacon, chopped
- 1 onion, chopped
- 1 carrot, chopped
- sprigs celery, chopped
- 4 cloves garlic
- 5 tablespoons flour
- 5 cups chicken broth
- 800 grams canned tomato, peeled with its liquid
- 3 sprigs parsley
- 3 sprigs thyme
- 1 leaf bay
- 1 cup whipping cream, Lyncott
- 1 3/4 teaspoons salt
Preparation
45 mins
0 mins
Medium
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until browned and all the fat is released (about 1 minute). Use a spoon to remove the bacon and set aside on another plate.
- Reduce the heat to medium, and add the onion, carrot, celery, and chopped garlic. Cook covered, stirring occasionally for about 8 minutes.
- Add the flour and cook, stirring, for another 3 minutes. Add the chicken broth and tomatoes and bring to a boil, stirring constantly.
- Tie the sprigs of parsley, thyme, and bay leaf with cooking twine and add to the pot. Lower the heat and cook for 30 minutes.
- Remove from heat and let cool. Remove the herbs.
- Gradually pour all the soup into the blender and puree.
- Place a chinois strainer over the pot and return the soup to the pot (strained).
- Add the cream and season with salt and pepper.
- Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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