Nothing particularly bad has happened in our little house lately - unless you count completely forgetting to give my mother-in-law her Christmas present. Thankfully she's forgiven us and we've promised her a CSA membership. And just in time because she offered us a weekend sans kids for skiing and relaxing as our Christmas present. Hubby and I are escaping to Banff this weekend while Grandma and her girls have some serious bonding time.
Sadly, she won't be serving soup. Well, she can grab some but good luck trying to get the girls to eat it. No Borscht, no Chicken Noodle, not even Mama's Tomato Soup. I have no idea what their issue is with soup. From 9 months on they've insisted on feeding themselves and even The Monster hasn't mastered her knife or spoon skills. That might be it, but heaven forbid you try to feed them!
Soup is my go-to meal for a bad day, for providing a meal to a sad friend or new mom, for bread day from Aviv, and for the days that I feel fat or cold. Maybe because toddlers and preschoolers don't have days like those that's why they don't like soup.
Tomato, Bacon, and Blue Soup
Makes 7-8 cups
4 slices bacon (not maple flavoured)
1 small onion
1 garlic clove
2 28 ounce cans whole tomatoes (preferably San Marzano)
2 cups water or stock
1 bay leaf
3 ounces blue cheese
1/4 cup heavy cream or whole milk
1. Chop bacon cross-wise. Saute in pan on medium-high heat until just starting to crisp up. Remove 2 tablespoons cooked bacon and reserve for garnish. Pour off almost all the grease left in the pan.
2. While bacon is cooking finely chop onion and garlic. When bacon is cooked add the onion and garlic to the pan. Saute until the onions are soft.
3. Add tomatoes with liquid. Stir in water or stock and bay leaf. Turn heat down to medium and simmer for 20-30 minutes.
4. Puree with an immersion blender, food processor, or in a blender. Be careful when blending hot liquids.
5. Stir in blue cheese and cream/milk. Season well.
6. Garnish with reserved bacon and crumbled blue cheese, if desired.
