Smoky Tomato Soup With Maple-Candied Bacon

779 faves | 9 recommends
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Pip & Ebby
Nutrition per serving    (USDA % daily values)
CAL
430
FAT
83%
CHOL
32%
SOD
24%

Comments

yum
85419dae8f7e   •  16 Oct   •  Report
Got to l
1014bd198a09   •  4 Oct   •  Report
It looks like hot paprika is a good substitute for piment d’espelette. Let us know how it goes!
Sami Naffziger   •  25 Sep   •  Report
what can i substitute ½ tsp piment d’Espelette with?
549c22f29854   •  25 Sep   •  Report
Re: piment d’Espelette and this recipe. I love recipes like this, until I get to an ingredient I don't have in my kitchen and cannot acquire without either ordering online, or going to a big city. I live in a rural area. Very rural. Meat and potatoes city. Special pepper is not even in the repertoire of these stores. I wonder if there are others who love to cook gourmet food, previously lived in large cities, and have this chronic problem now because of where they live. Just curious.
e8104abe3d2b   •  24 Sep   •  Report
I can't wait to make this for dinner tonight, looks good.
51a70a4e18cc   •  24 Sep   •  Report
looks appetising
b80eee3adeef   •  24 Sep   •  Report
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Ingredients for 4 servings

8 slices of thick-cut applewood-smoked bacon (8 ounces)

2 tablespoons maple sugar or light brown sugar

2 tablespoons unsalted butter

¼ cup extra-virgin olive oil

1 small onion, finely chopped

3 large garlic cloves, minced

1 ½ tablespoons tomato paste

3 tablespoons granulated sugar

1 teaspoon smoked paprika

1 teaspoon grated orange zest

½ teaspoon piment d’Espelette

Kosher salt and freshly ground pepper

½ cup dry wine

Two 15-oz. cans chopped tomatoes

2 cups water

¼ cup fresh orange juice

3 tablespoons sour cream

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