Years ago when I was anchoring weekend news, there was a cool new hotel called the Havana next door to the station. I became friends with the chef at the restaurant, Camille, and in between my shows when she was shorthanded, I would wait on the tables. Camille is a very talented chef, but she was also a great friend…I still consider her the same even though she lives many miles from SA now. Thanks Camille for sharing one of my all time favorite soup recipes.
Cut bacon into 1/2 inch slices and put in heavy bottom pot;i.e All-Clad. Set to med-low and slowly render fat from bacon. If it starts to turn brown your heat is too high. Julienne the red onions as thinly as possible. Add to bacon when a good amount of fat is visible in the bottom of the pot. Stir and coat the onions with the fat and cover with lid. Allow onions to cook completely without browning (30 minutes or more). They should be limp and falling apart when cooked. Add the flour and cook while stirring for 2 to 3 minutes. To cook flour, add minced garlic, then add Chicken stock, chopped tomatoes, cream cheese, tomato paste and oregano. Increase heat to medium. Let simmer for 10-15 minutes. Remove from heat and puree in blender in small batches. Season to taste with sea salt and cracked black pepper.
Makes 8 Cups
Ingredients
- 1/2 lb Bacon
- 2 med. Red onions(julienne)
- 1 Tbl. Flour
- 1 1/2 cloves garlic(minced)
- 1 qt. Chicken stock
- 1 14 oz.can Chopped tomatoes(drained)
- 1/2 lb cream cheese
- 1 Tbsp tomato paste
- 1 tsp Dried Oregano leaves
- Sea Salt
- Ground black pepper