Cream of Tomato Soup

Ingredients

6 Slices Thick cut Bacon, Chopped
1 Small Onion, Medium Diced
½ Medium Size Carrot, Peeled and Medium Diced
2 Stalks Celery, Medium Diced
¼ cupFlour
12 cupsWhite Stock
2-16 ozCanned Tomatoes
2-16 ozCanned Tomato Puree

Sachet:
1 Bay Leaf
¼ teaspoon Thyme
1 Whole Clove
2 Peppercorns, Crushed
8 cups Cream, Hot
½ teaspoon Salt (or to taste)
½ teaspoon White Pepper (or to taste)

Directions

• In a heavy saucepot or stockpot, cook bacon over medium heat to render the fat.
  
  
• Add the onions, carrots, and celery. Sweet until they are slightly softened.
  
  
• Add the flour and stir to make a roux. Cook the roux a few minutes.
  
  
• Slowly beat in the stock. Bring to a boil, stirring while the liquid thickens slightly.
  
  
• Add the tomatoes, tomato puree, and sachet. Simmer about 1 hour.
  
  
• Strain through a china cap. Press down on the solids with a ladle to force out all the juices and some of the pulp.
  • (Alternative method: pass through a food mill, then strain.)
  
  
  
• Return the tomato base to the saucepot and bring to a simmer.
  
  
• Stir in the hot cream base.
  
  
• If the soup is too thick, thin with a little stock.
  
  
• Season to taste with salt and pepper.