Tomato Soup Like You’ve Never Had!

I discovered this recipe years ago in the paper. I've been dreaming of real tomatoes lately, not the sawdust tasting things they sell at the grocery store in March. I want to eat fresh things picked right from your garden. Oh, summer. I am done with snow! 

Everyone who eats this soup can’t get enough of it. I make it in September, when there were more tomatoes in my kitchen than I know what to do with from our CSA.  Whatever you do, don’t skip the bacon and the eggs.
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Ingredients:
5-7 strips of bacon diced
2 cloves of garlic, minced
4 cups of chicken stock
5 ripe tomatoes, cored & chopped
2 tsp soy sauce
2 tbsp sugar
2 large eggs
salt & pepper
2 tbsp cornstarch
scallions, snipped for garnish
 
1. Cook bacon and garlic until bacon is crisp
2. In a separate pan heat chicken stock and then add tomatoes
3. Use a slotted spoon and transfer bacon and garlic to chicken stock. Leave as much fat behind as possible (or not!).
4. Add soy sauce & sugar. Stir and make sure soup does not boil. 15-20 mins
5. Using a fork lightly beat the eggs in a cup. Season with pepper & salt.
6. Add eggs to soup while whisking constantly, until well distributed and ribbony.
7. Whisk cornstarch and water to form a small slurry in a bowl. Add to soup. Cook soup until thickens. Or skip the corn starch, depending on how you like your soup.
8. Garnish with scallions.

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