Originally Posted by Baby Lee (Post 10815029)

You don't cook things in bacon grease that you're concerned that a speck or two of actual bacon dust might stray onto it, which it won't anyway unless you purposefully scoop down into the bottom for that little rime of bacon dust.





Pretty much all I had to say, but evidently my phraseology veered into the bitchy, assy and antagonistic, so I have some hard contemplation of my world view ahead of me.

Originally Posted by Stewie (Post 10814969)

Sorry I missed your request. I don't check this thread very often. I use an immersion blender for this recipe.

America’s Test Kitchen
Creamless Creamy Tomato Soup
Published: September 1, 2008
Serves 6 to 8


INGREDIENTS

1/4-cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
3-1/2 lbs. Fresh Tomatoes OR 2 (28-ounce) cans whole tomatoes packed in juice
1-tablespoon brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
Table salt and ground black pepper
1/4 cup chopped fresh chives

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd or topped with Butter Croutons


1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1-tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Originally Posted by BucEyedPea (Post 10815301)

So it's not vegan 'cause of the chicken broth. Okay that's fine too. Just will have on non-vegan days. Been looking for a tomato soup that's wholly vegetarian or vegan. ( no milk or cream)

Originally Posted by Inmem58 (Post 10815311)

Who here has had bone marrow? How do you eat it exactly?

Originally Posted by Fried Meat Ball! (Post 10815315)

With a spoon, usually.

Originally Posted by Inmem58 (Post 10815317)

What's it taste like?

Originally Posted by Inmem58 (Post 10815311)

Who here has had bone marrow? How do you eat it exactly?

Originally Posted by Inmem58 (Post 10815317)

What's it taste like?

Originally Posted by BigMeatballDave (Post 10815319)

If it comes from cow, I'm gonna say beef.

Originally Posted by Fried Meat Ball! (Post 10815320)

I kid, I kid.

So you've some kind of roasted meat with the bone... it's really good spread on toasty bread.

Some ideas: http://www.seriouseats.com/2012/07/h...ne-marrow.html

Originally Posted by Inmem58 (Post 10815324)

Thank you for answering my question without some childish response. REP

Originally Posted by Fried Meat Ball! (Post 10815326)

(When I saw you had posted right after BEP's soup post, I thought you were gonna suggest Goldfish crackers with that soup. I was gonna back you up.)

Originally Posted by Inmem58 (Post 10815331)

Damn I blew it

Originally Posted by Fried Meat Ball! (Post 10815310)

You could probably sub a good vegetable broth.

Originally Posted by Fried Meat Ball! (Post 10815326)

(When I saw you had posted right after BEP's soup post, I thought you were gonna suggest Goldfish crackers with that soup. I was gonna back you up.)