I've been thinking about this soup for a few weeks now, plotting, and trying to figure out how I should do this. Finally tonight at work...I decided to put it together. I was on the fence about cooked lettuce, but glad I did it anyway. Here ya go:
- 1/2 pound cooked bacon, chopped
- 1 head iceberg lettuce, chopped
- 3 seeded tomatoes, diced
- 1/4 pound butter
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/4 cup chopped red pepper
- 1/4 cup diced garlic
- 1/2 cup flour
- 1 quart chicken stock
- 1 pint heavy whipping cream
- pinch of thyme
- pinch of nutmeg
- pinch of basil
- pinch of tarragon
- salt and cracked black pepper to taste
- 1 cup toasted croutons (for garnishing)
In an 8 qt pot, melt butter, sautee bacon, onions, celery, garlic, and red peppers for about 6 minutes.
Add flour, stirring mixture until well blended. Cook about 2 minutes
Add stock, tomatoes, lettuce, spices. Bring to a boil stirring to prevent sticking. When heated through, add heavy cream and warm, but do not boil.
Pour into bowls and garnish with croutons.
Makes 12 servings