Bacon Lettuce and Tomato Soup
Makes about 8 cups
2 tablespoons Chef Paul Prudhomme's Barbecue Magic®
1 teaspoon caraway seeds
1 pound bacon, diced, in all
1 tablespoon vegetable oil
2 cups onions, chopped
1 cup green bell peppers, chopped
1 cup red bell peppers, chopped
1 cup yellow bell peppers, chopped
2 bay leaves
3 cups chicken stock
1 cup heavy cream
12 ounces cheddar, sharp, grated
2 cups lettuce, green leaf, chopped
2 cups tomatoes, chopped
how to prepare
Combine the first 4 ingredients to make the Seasoning mix.
Render the bacon in the oil, in a pot over medium heat. When the bacon pieces are brown and their fat has been rendered, remove the pot from the heat.
Drain the bacon pieces and return half of the fat to the pot. Add the onions, bell peppers, bay leaves, celery and the Seasoning Mix. Cook until the vegetables are browned, about 12 minutes, stirring frequently. Add the stock and bring to a boil over high heat, then reduce the heat to a simmer. Cover and simmer for 15 minutes, stirring occasionally. Add the cream and return to a simmer. Continue to simmer for 5 minutes, stirring frequently. Add the cheese and stir in well until the cheese has melted and dissolved. Add the lettuce and tomatoes, return to a boil and remove from heat. Serve immediately, topping each serving with 1 tablespoon of the reserved bacon pieces.
An alternative method of service is to omit the lettuce and tomatoes from the soup and serve them in bowls, inviting your guests to add their own bacon, lettuce and tomatoes to the soup at the table.
Copyright © 2003 by Paul Prudhomme