People tell me that I should rest and carbo load the day before, I have no problem with the carbo loading (I love to eat) Lol, but the rest part is kind of hard right now, I'm too excited! I'm not running; I will be walking, however I have been told my walking is like running.
I started too late to join a charity to fund raise for, so I am doing this on my own; a portion of the website purchases this entire weekend will go towards the Hartford Marathon and CT Children’s Hospital. Next year I will start much earlier.
I love this site they have so many great recipes!
This one recipe for tomato soup is so good,
even my picky eating daughter loved it....Lol
Sorry, its not a marathon food recipe, since that's mostly
what this post is about. Enjoy this recipe and enjoy
- 4 slices bacon, cut into small pieces
- 2 carrots, chopped
half of a yellow onion, chopped
- 4 cloves garlic, minced
- 1½ tablespoons tomato paste
- 1 tablespoon flour
- 4 cups chicken broth (more to thin out the soup at the end as needed)
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 28-ounce can whole San Marzano tomatoes
- cream (optional - to add at the end as desired)
- Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.
- Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.
- Add the tomato paste - stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.
- Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want.