Green Tomato Soup With Bacon and Brioche Croutons

• 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 teaspoons 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)
• 13 cup creme fraiche (optional)
• 2 tablespoons chopped fresh dill
• 1 tablespoon honey, or to taste

1. Melt butter in a large pot over medium-high heat.
2. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife.
4. Add it to pot along with garlic and saute for 3 minutes longer.
5. Stir in tomatoes, stock, salt and pepper.
6. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
7. Meanwhile, fry bacon in a skillet until crisp.
8. Use a slotted spoon to transfer bacon to a paper-towel-lined plate.
9. Return skillet to medium heat.
10. Add brioche to bacon fat in pan and toss to coat well.
11. Toast, tossing occasionally, until croutons are golden, about 5 minutes.
12. Set aside.
13. Using an immersion blender (or pureeing in batches in a regular blender), puree soup until smooth.
14. Return soup to medium heat and stir in creme fraiche if desired, dill and honey.
15. Cook until heated through, 1 to 2 minutes.
16. Taste and add more salt or honey or both if desired.
17. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.

unsalted butter, onion, coriander seeds, garlic, green tomatoes, chicken, kosher salt, freshly ground black pepper, bacon, creme fraiche, dill, honey

Taken from cooking.nytimes.com/recipes/1012773 (may not work)