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.