We were playing a show in Switzerland last year not far from Zurich, but a long way from Buchs, and we wondered idly where Paul had disappeared to. That night, somebody came up behind Kimmie and tapped her on the shoulder and there he was, The Paul Himself, back in our lives again. At last I was able to find out the secret of the Spargel-Suppe! (It was an egg and cream laison.)
Since I am currently confined to a liquid diet, soups are the obvious answer for a gourmand yearning for real flavor. We were just in the Dallas Farmer’s Market, on our way home to Austin, and bought a ton of ripe tomatoes. One of Chef Paul’s good soups was a cream of tomato, and he told us how he did it. This one stood the test of time very well; we make it all the time, liquid diet or no:
Chef Paul’s Tomato-Bacon Soup
1 yellow onion, chopped
3 slices smoked bacon
1 oz unsalted butter
1 24 oz canned peeled tomatoes with juice
2 cups chicken stock
sea salt, freshly ground pepper
1/2 c. cream
Makes about 6 one-cup servings
Gently sauté the bacon until the fat renders out. Remove bacon. Add an ounce of butter if needed. Add the onions and sauté them for about 20 minutes until soft. Add the tomatoes and juice and 2 cups of stock. Simmer for 20 minutes. Add the bacon and puree the mixture completely. Adjust the salt & pepper. To serve, drizzle some of the cream over the top of the bowl of soup, or whip it and add a spoonful to the soup as a garnish.