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In the morning or the night before wash and freeze 5 medium tomatoes. While the meat is browning remove the tomatoes from the freezer. If possible place on lid of soup kettle while the vegetables are cooking. If this isn't possible, place them in a sealed container and soak in hot water until thawed.
Brown in heavy bottomed soup kettle
Stir in, bring to boil, lower heat and simmer until vegetables are tender, about 1 hour, stirring occasionally.
The soup will be quite thick, but you'll be adding pureed tomatoes at the end.
When tomatoes are thawed, core them over a bowl to keep the juices. Peel and discard skin. It comes off very easy after they've been frozen. Use your hands to squeeze tomatoes until they're a chunky pulp. Season to taste with sea salt and black pepper. Leave near soup pot to bring to room temperature. You can do this step a couple of days in advance if you like. I sometimes prepare tomatoes this way and keep them in the fridge to add to soups and stews when I'm in Michigan in the winter, so that I can get away with a smaller salad when the weather is cold and snowy.
When soup vegetables are tender place about 1/4 cup pureed tomatoes in individual soup bowls. Ladle soup over tomatoes. Taste and adjust seasoning.
Note: you could simply cook all of the tomatoes with the soup but then it would be very acidic. This method reduces the acidity of the soup and gives you more living enzymes with your meal. Freezing the tomatoes makes them easy to peel and more closely mimics the consistency of stewed tomatoes.
Saute 5 strips of bacon in a large pot until browned but not crisp. Drain on paper towels, then coarsely chop. Remove all but 2 tablespoons of drippings from the pot. If you've used turkey bacon you won't have any drippings so use butter to saute the onion. Add 1 medium onion, chopped and saute until translucent, about 7 minutes. Stir in
Bring to a boil, reduce heat and simmer 15 minutes or until cauliflower is soft. Cool soup 10 minutes before adding bacon and 4 ounces Brie. When cool enough to handle, puree in batches in a blender until smooth, pouring pureed soup into another pot or storage container.
Garnish: puree 1/2 cup fresh parsley in a blender, adding up to 1/4 cup heavy cream 1 tablespoon at a time, scraping sides of blender often, until smooth. Leftover parsley puree can be used to add punch to any other cream or broth soup.
To serve: reheat over low heat, adding water or broth, a little at a time if needed to thin soup.
Applying the Garnish:
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