- Fry the bacon until crisp and remove from the saucepan. Add celery and onion to the
- saucepan and fry in the bacon drippings until tender. Add the tomatoes, salt, pepper
- and curry powder. Blend the cornflour with a little of the water; add to the soup with the remaining water and stock cube stir until boiling. Cover and simmer for 30 minutes. Crumble the bacon and add to the soup. Makes about 3½ cups.