Bacon, Lettuce & Tomato Soup with Rye Croutons - CD Recipes -
Cooking District Recipes

Bacon, Lettuce & Tomato Soup with Rye Croutons

Categories: American, Soups, Vegetables
Step 1
8 oz veal bacon • diced
2 oz pork bacon • diced
 bacon grease
1 onions - sweet • chopped
1 garlic clove • minced
4 oz sweet butter
1 head romaine lettuce chiffonade
4 oz flour
1 qt chicken broth or stock
1/3 cup mayonnaise
1 cup light cream • heated
1 cup milk • heated
4 slice rye bread trimmed • diced
4 whole plum tomatoes seeded & peeled • diced
Render bacon, remove and hold for later, from pan heat grease in soup pot.

Saute onions and garlic, add butter, add romaine and saute 2-3 minutes. Reserve 8oz of romaine.

Add flour, cook until light brown, add broth and chicken base, bring to a simmer.

Add cream, milk, half of tomatoes and half of bacon. Whip in mayo. Simmer until proper consistency. Toast bread cubes in oven, reserve.
Step 2
4 tbsp mayonnaise
2 tbsp fresh sage
 reserved tomato & bacon
1 oz sweet butter
salt and pepper to taste to taste
Garnish bowls with remaining romaine, croutons, bacon, tomato, mayo and sage.

Finish soup with S & P, butter and pour into bowls.


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