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

Bacon, Lettuce & Tomato Soup with Rye Croutons

Categories: American, Soups, Vegetables
Portions:
8
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.
Notes

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