Filling tomato soup with Pork Luncheon Meat, bacon and vegetables
- 45 min
- 4 persons
- 200 g Tulip Pork Luncheon Meat
- 65 g diced bacon
- 1 onion
- 1 tbsp wheat flour
- 2 tsp paprika
- 5 sprigs thyme
- 2 cans chopped tomatoes
- 0.75 l vegetable stock
- 2 tbsp créme fraiche
- Vegetable oil
- Freshly ground pepper
Dice the Pork Luncheon Meat.
Warm some oil in a large pan. Fry the diced bacon until it starts to become golden. Add the diced Pork Luncheon Meat and fry until all the meat is golden.
Remove the fried diced meat with a skimmer and set aside. Pour the oil used for frying into a bowl and wipe the pan.
Add 2 tbsp. of the oil to the pan and heat. Chop the onion, add to the pan and sauté until translucent.
Strip the leaves from the stems of 1-2 thyme sprigs and chop. Sprinkle the wheat flour over the onion, add chopped thyme and paprika and mix. Add the tinned tomatoes and vegetable stock. Bring to a boil. Let the soup simmer. Stir regularly for the next 15-20 minutes.
Blend the soup in a blender, return to pan, stir in the crème fraiche and bring almost to a boil. Season with salt and freshly ground pepper.
Arrange the soup in bowls with bacon and Pork Luncheon Meat. Garnish with sprigs of thyme and serve.