Thursday, January 15, 2015

Bacon, Leek, Tomato Soup (BLT Soup!)

Here's a tasty meal for your family:  BLT Soup with Bacon, Leeks, and Tomatoes.

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.
2.  In a large pot, saute 6 slices of bacon.  When crispy, remove the bacon onto paper-toweled-lined plates and set aside.  Drain off most of the bacon grease.

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?)
4.  Add the following right into the pot:
  • 2 quarts chicken stock
  • the potatoes you prepped
  • 1 14-ounce can of petite-diced tomatoes (with juice)
5. Bring to a boil, then reduce heat and simmer for 10 minutes.

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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