COMMENT:
Imagination and creativity has always been the hallmark of the Louisiana cook. Just to prove that fact, the wonderful flavor of a bacon, lettuce and tomato sandwich has been combined with a chicken veloute to create a soup that is sure to excite your dinner guests.
INGREDIENTS:
- 1/2 pound cooked bacon, drained
- 1 head romaine lettuce, sliced
- 3 seeded tomatoes, diced
- 1/4 pound butter
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/4 cup diced garlic
- 1/2 cup flour
- 1 quart chicken stock
- 1 pint heavy whipping cream
- pinch of thyme
- pinch of basil
- salt and cracked black pepper to taste
- 1 cup toasted croutons
METHOD:
In a heavy bottom dutch oven melt butter over medium high heat. Add bacon and sauté two to three minutes. Add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, blend well into bacon/vegetable mixture. Add chicken stock, stirring constantly, until all is incorporated. Add lettuces and tomatoes and fold well into the soup. Add heavy whipping cream. Season to taste using thyme, basil, salt and pepper and allow to cook for an additional fifteen minutes. When ready to serve, ladle soup into individual bowls and garnish with toasted croutons. |
