Ingredients
-
1/2
-
1
-
3
-
1/4
-
1/2
-
1/2
-
1/4
-
1/2
-
1/4
-
1/2
-
1
-
1
-
1
-
1
-
Directions
Bacon, Lettuce and Tomato Sandwich Soup, Hold the mayo, please! :o) Original recipe created by Chef John Folse , Tasty recipe To cut some fat, I substituted yogurt for the heavy cream & didn’t use the butter to saute bacon Thanking for sharing , Tasty recipe To cut some fat, I substituted yogurt for the heavy cream & didn’t use the butter to saute bacon Thanking for sharing
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Steps
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1
Done
|
In a Heavy Bottom Dutch Oven Melt Butter Over Medium High Heat. |
|
2
Done
|
Add Bacon and Saut Two to Three Minutes. |
|
3
Done
|
Add Onions, Celery, Bell Pepper and Garlic. |
|
4
Done
|
Saut Three to Five Minutes or Until Vegetables Are Wilted. |
|
5
Done
|
Sprinkle in Flour and, Using a Wire Whisk, Blend Well Into Bacon/Vegetable Mixture. |
|
6
Done
|
Add Chicken Stock, Stirring Constantly, Until Well Incorporated. |
|
7
Done
|
Add Lettuces and Tomatoes and Fold Well Into the Soup. |
|
8
Done
|
Add Heavy Whipping Cream. |
|
9
Done
|
Season to Taste Using Thyme, Basil, Salt and Pepper and Allow to Cook For an Additional Fifteen Minutes. |
|
10
Done
|
When Ready to Serve, Ladle Soup Into Individual Bowls and Garnish With Toasted Croutons. |
