Melt the butter in a large saucepan, add the bacon, onion, carrot and celery and cook, without browning, over low heat for about 5 minutes. Add the fresh tomatoes, the tinned tomatoes with their juice and the stock. Bring to the boil, stirring occasionally.
Put the mace, herbs, celery seeds and peppercorns in the centre of a square of muslin. Tie each pair of opposite corners together to form a bag, then add to the soup. Reduce the heat, cover and simmer for about an hour, or until the vegetables are soft.
Remove the spice bag and pass the soup through a nylon sieve into a bowl. Alternatively, ﬁrst cool the soup, then purée it in a food processor or blender before passing it through a sieve into a clean saucepan.
To serve, reheat the soup and pour it into a warmed tureen or bowls. Pour a little cream on top and garnish with fresh rosemary sprigs.
Delicious..I strained the soup per the instructions, but I liked it better with the little bits in it. I did de-seed the tomatoes before I cooked the soup. I didn't have any cream so I topped the soup with bacon and fresh basil - 25 Aug 2013