The Freds at Barneys New York Cookbook by Mark Strausman & Susan Littlefield

Author:Mark Strausman & Susan Littlefield
Language: eng
Format: epub
Publisher: Grand Central Life & Style
Published: 2018-04-24T04:00:00+00:00

NEW JERSEY SUMMER HEIRLOOM TOMATO SOUP

Serves 6 to 8

Toward the end of summer, when the local tomatoes have been baking in the sun and the juices are bursting their skins, that’s the time to make this soup. The tiny amount of bacon adds a depth of flavor that’s addictive, but if you’re not a bacon fan, don’t worry. The soup won’t disappoint if you leave it out.

¼ cup extra-virgin olive oil

2 slices smoked bacon, finely minced (optional)

2 medium red onions, finely minced

2 scallions, finely minced

2 cloves garlic, thinly sliced

1 teaspoon kosher salt

2 medium carrots, finely minced

2 stalks celery, finely minced

2 tablespoons all-purpose flour

¼ cup tomato puree

4 cups Vegetable Stock (here) or water

6 pounds very ripe local summer tomatoes, quartered, with their juices

½ cup fresh basil leaves, julienned, plus additional whole leaves for garnish

1 bay leaf

Freshly ground black pepper

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