I like trying new recipes, but there are times when I crave a dish from my past. The trigger to making Bacon and Tomato Soup was seeing large, luscious-looking tomatoes at the grocery store. They reminded me of my childhood, when a tomato tasted like a tomato. I bought some and sliced them up as a side dish. They were so good that Bart and I ate them all in one sitting.
That meant I had to use canned tomatoes for Bacon and Tomato Soup. Luckily I keep a few cans of tomatoes around. I had bacon in the freezer and a carton of whole milk in the fridge.
I’m surprised to admit this, but the soup tasted even better than I remembered. I’m going to dig through my memory bank and find some of my other old favorites.
Bacon and Tomato
Soup - serves 4 (adapted from “Help! My Apartment Has a Kitchen”)
4 slices bacon
1 small onion
2 tablespoons flour
1 15-ounce can ready-cut tomatoes
Dash ground black pepper
Dash salt
2 cups whole milk
Cook the bacon in a
medium-size pot over medium-high heat. When the bacon is crisp, about 10
minutes, remove and drain on a paper towel. Pour half the bacon fat left
in the pot into an empty can and discard it. Leave the remainder in the
pot and set aside.
Peel the onion and
chop it into 1/2-inch pieces. Begin reheating the remaining bacon fat
over medium heat. Add the onion and cook for about 5 minutes, stirring
occasionally, until it begins to soften. Add the flour and stir until
absorbed.
Add the tomatoes
and their liquid, black pepper and salt and bring the mixture to a boil over
high heat. Turn down the heat to medium and cook, uncovered, for 2
minutes. Stir occasionally. The mixture will begin to
thicken. Add the milk and heat until the soup is hot but not
boiling. Cut or break the cooked bacon into bite-size pieces and drop
into the soup. Serve.
For
easy recipes, order "Help! My Apartment Has a Kitchen!"
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