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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 3 slices bacon
- 6 medium carrots, chopped
- 3 stalks celery, chopped
- 6 c. seasoned chicken broth
- 1 large can tomatoes (20 oz.)
- 1 Tbsp. marjoram
- 1 Tbsp. rosemary
- 1 c. cream
- salt and pepper to taste
Method
- Cook bacon until crisp. Chop into small pieces and set aside. Saute the carrots and celery in the bacon fat until tender and drain. Combine in a large pot the chicken broth, tomatoes (crushed), sauteed carrots and celery, bacon, spices and salt and pepper to taste.
- Bring to a boil.
- Reduce heat to low and simmer for about 45 minutes or until all the flavors have blended. Remove from heat and puree in a blender.
- Return to pan and add the cream.
- Heat for several minutes but do not boil. Serve immediately with fresh hot French bread.
