in Soup Recipes

Tomato soup à la Wieseneck

updated

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Ingredients for 4 servings:

  • 250 g bacon cubes
  • 2 large onions
  • 2 tbsp clarified butter
  • 1 shot of red wine
  • 4 can/n tomatoes, peeled, approx. 480 g each
  • 4 tbsp tomato paste
  • e.g. salt and pepper
  • e.g. basil
  • e.g. oregano
  • n. B. Sherry
  • n. B. sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

Sauté the bacon and diced onion in clarified butter and deglaze with the red wine. Add the peeled tomatoes and tomato paste and puree. Simmer the soup for at least 2 hours and season with salt, pepper, basil, oregano, sherry, and sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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