BLT Soup:
1. Start by prepping all your ingredients--this makes for a stress-free cooking experience.
- Chop 3 celery stocks
- Brunoise 2 medium carrots (or you can very thinly slice them and chop them finely). Brunoise means to chop them into 1/8 inch cubes.
- Cut 3 leeks lengthwise and then into 1/2 inch moons. Wash them thoroughly to ensure you remove all the grit from between the layers.
- Peel 3 medium starchy potatoes. Cut them lengthwise into quarters and then slice into 1/4 inch pieces.
3. Start saute-ing:
- In the hot bacon grease, add your chopped celery and cook for about 3 minutes.
- Add the carrots and cook for another 3 minutes.
- Add the leeks. Cook for another 4 minutes. (Aren't you glad you have all these ingredients prepped and ready?)
- 2 quarts chicken stock
- the potatoes you prepped
- 1 14-ounce can of petite-diced tomatoes (with juice)
6. Serve in bowls and top with crumbled bacon. Serve with crusty bread and enjoy.
(Thank you, Rachael Ray for the great recipe!)
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