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Full Online Book HomeLearning KitchenSoups - Bacon - Bacon, Lettuce And Tomato Soup
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Soups - Bacon -  Bacon, Lettuce And Tomato Soup Post by :Thumpper Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2857

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Soups - Bacon - Bacon, Lettuce And Tomato Soup

1 lb. bacon, diced
One onion, diced finely
2 T chopped garlic
Flour to make a roux
1 (14.5 oz) can of diced tomatoes with juice
1 (14.5 oz) can of crushed tomatoes with juice
1 head romaine lettuce
1 (16 oz) can beef stock
1 pt. heavy cream, heated to a simmer
salt and pepper to taste


Sweat bacon and cook til it is crispy in saucepot. Remove 3 T of bacon when cooked and reserve for garnish. Add onions to bacon and sweat. Add garlic and sweat. (If bacon is really fatty then drain off most of grease but leave some for roux) Add just enough flour to make a roux. You will know it is enough when all fat is absorbed. Cook til roux is a blonde color and deglaze with all tomatoes. Stir well and scrape fond off bottom of pan. (fond is the good crispies on the bottom of the pan that stick to it) Bring to simmer and add beef stock to consistency you desire.

Clean romaine lettuce and layer just the top of the leaves on top of each other and roll them. Then chop it making very thin ribbons (It is called chiffonade) and reserve. The rest of the leaves get chopped into bite sized pieces and stir those into soup. Add warm cream and bring back to simmer and serve.

To serve, ladle soup into bowl and top off with a bunch of chiffonade romaine leaves and crispy bacon and serve with the Boursin Crostini.
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