4 tablespoons unsalted butter
1 medium onion thinly sliced
1 teaspoon whole coriander seeds
2 garlic cloves, finely chopped
3 pounds green tomatoes, cored and roughly chopped (about 8 cups)
2 cups chicken or vegetable stock
1 1/4 teaspoon kosher salt, more to taste
freshly ground black pepper
4 ounces sliced bacon
2 slices brioche, cut into 1/2 inch cubes, about 2 ounces
1/3 cup creme fraiche (optional)
2 tablespoons fresh chopped dill
1 tablespoon honey or to taste
1. Melt butter in a large pot over medium high heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes
2. Meanwhile lightly crush the coriander, either with mortar and pestle or side of a knife. Add it to pot along with garlic and saute for 3 minutes longer.
3. Stir in tomatoes, stock, salt and pepper. Bring to a boil: immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
4. Meanwhile fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally until croutons are golden, about 5 minutes. set aside.
5. Using an immersion blender (or pureeing in batches in a regular blender) puree soup until smooth
6. Return soup to medium heat and stir in creme fraiche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls, crumble bacon over top and garnish with croutons.
6 servings
