Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Bacon - Bacon, Lettuce And Tomato Soup
Famous Authors (View All Authors)
Soups - Bacon -  Bacon, Lettuce And Tomato Soup Post by :Thumpper Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2879

Click below to download : Soups - Bacon - Bacon, Lettuce And Tomato Soup (Format : PDF)

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.
If you like this book please share to your friends :

Soups - Anasazi Bean Soup With Corn And Chiles Soups - Anasazi Bean Soup With Corn And Chiles

Soups - Anasazi Bean Soup With Corn And Chiles
2 cups Anasazi beans, cleaned and soaked overnight 1 large onion, diced 2 carrots, peeled and diced 1 large celery stalk, finely diced 1 tsp. dried oregano 3 garlic cloves, minced 1 tsp. salt 1 lb. fresh tomatoes, peeled, seeded and chopped 2 cups fresh corn kernels (about 4-5 ears worth) 1-1/2 Tbsp. soy sauce 1 (4 oz.) can green chiles, drained and chopped 1 small bunch cilantro 2 cups finely shredded cabbage Drain beans, cover with fresh water and bring to a boil for 5 minutes. Drain beans again, then cover with 10 cups fresh water. Add onion, carrot and

Soups - Blt Soup Soups - Blt Soup

Soups - Blt Soup
6 slices raw seasoned bacon 1 cup diced tomatos 1/2 cup flour 5 cups whole milk 2 cubes pork bullion 3 tbs. salt or 1 tsp. pork base 1/2 tsp. pepper 1 cup shredded lettuce Chop bacon and add to hot soup pot and cook until brown. Reduce heat and stir in flour. Continue until paste like consistency. Add milk and stir. Add seasonings and base.