This hearty bacon soup was inspired by the classic BLT sandwich, and will warm you up on a cold winter's day or night.
It's easier to make with a
double boiler (to prevent curdling) but can be made in a soup pot with care.
Ingredients
10 slices
bacon
1/3 cup flour
4 cups chicken broth
2 cups half & half
1 cup canned diced tomatoes, well-drained
1 cup chopped iceberg lettuce
1/8 tsp ground black pepper
Opt: 1 tsp (or to taste)
Bacon Hot Sauce
Fry the bacon, reserve the fat and let bacon drain on paper towels. Measure out 1/3 of the bacon fat into the top of a double boiler or into a soup pot, stir in the flour and cook over direct medium-high heat a couple of minutes until bubbly, stirring frequently. Pour in broth and stir well. Cook until thickened, stirring regularly. Put water in the bottom of the double boiler (if using) and place over direct heat, then put top of double boiler over the bottom and stir in the half & half. If using a regular soup pot, reduce heat to low after broth has thickened, let cool for a bit and then slowly pour in the half & half, stirring constantly to prevent curdling. Slowly bring heat back up to medium-low and stir in tomatoes. Cover and simmer very gently for half an hour. Before serving, crumble in the cooked bacon, stir in the chopped lettuce and the hot sauce if using. Taste for balance and add salt if desired. Serves 6 to 8.
Zestfully yours,
Gloria
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