Stir in the tomato paste and soft bacon, then remove from the heat. Blend in a food processor until smooth. Return to the saucepan and add the stock. Cook until steaming, then add the lemon juice and sugar, and season with salt and freshly ground pepper. Remove from the heat. Serve with a spoonful of cream, sprinkled with crisp bacon and croutons (method below).
Croutons: Heat the reserved bacon fat in a large non-stick frying pan over a medium heat. Cut the bread into cubes and fry until crisp and golden. (Add a little oil if necessary.)
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