OPINION: Tomato and bacon soup with blue cheese
Whether eaten as a meal on its own or as a starter or accompaniment, this flavoursome soup is something different and divine.
This savoury soup is an excellent accompaniment to any burger, sandwich or salad meal. Served on its own with chunky bread, it’s a healthy dinner treat.
Ingredients:
1. 1.5kgs red tomatoes, peeled, seeded and quartered
2. 1 leek, chopped
3. 1 carrot, chopped
4. 4 gloves garlic, crushed
5. 30g butter or margarine
6. 1 litre chicken stock
7. 45ml thick cream
8. 120g blue cheese
9. 250g back bacon, cooked and crumbled
10. 60ml fresh basil
11. salt and pepper to taste
12. Tabasco sauce to taste
13. Ciabatta bread
Method:
1. Roast tomatoes in an ovenproof dish for 25 minutes on 200-220 ° C, gas mark 7.
2. In large saucepan, sauté leeks, carrots and garlic in butter for 10 minutes.
3. Stir in tomatoes and chicken stock, bring to the boil, lower heat to medium, and simmer for 45 minutes. Stir frequently.
4. Add soup to blender and blend to combine, or use a plunger blender to puree.
5. Return mixture to saucepan, stir in cream and cheese to combine.
6. Lower the temperature.
7. Season to taste with salt, pepper and Tabasco sauce.
8. Ladle into soup bowls, and top with crumbled bacon and basil.
9. Serve with thick-cut, grilled Ciabatta bread.
Serves 4-6 people.
Recipe taken from Luci Hirsch’s recipe book, Mums On The Run.
