Tomato soup with bacon
A tasty Dutch recipe. The main course contains the following ingredients: meat, oil, leek (in rings), winter carrot (in small blocks), bay leaves, onions (finely chopped), tomato puree (70 g), tomatoes, potato (in dice), beef broth tablets and smoked bacon cubes.
Heat 1 tablespoon of oil in a frying pan. Fry the leek, carrot, bay leaves and 1/4 of the onion, until the onion has a glassy appearance. Stir in the tomato puree and cook for 2 more minutes on medium heat.
Cut the tomatoes in four and put them in the pan with the potato and beef stock. Add 1 liter of water and bring it to the boil. Let gently simmer for 10-15 minutes.
Cut the bacon cubes very fine. Heat 2 tablespoons of oil in a frying pan. Fry the bacon with the rest of the onions until golden brown and crispy.
Puree the tomato soup with a hand blender and sieve. If desired, add some boiling water to dilute the soup. Season the soup with salt and (freshly ground) pepper. Spoon the bacon onion mixture into the soup to taste.
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