BLT soup
A creamy summer soup that's as good as its namesake sandwich.
Serves: 6
Cook Time: 15 Minutes
Smithfield Product: Bacon
Ingredients
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5 slices Smithfield Hickory Smoked Bacon, diced small
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A few slices of crisp crumbled Smithfield Bacon
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1/2 cup diced green onions
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1/4 cup instant-blending flour
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3 1/2 cups iceberg lettuce, shredded
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3 1/2 cups fresh or canned chicken broth, heated to a simmer
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2 tablespoons butter
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1 cup diced fresh tomatoes
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1/8 teaspoon grated fresh nutmeg
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1/8 teaspoon ground red pepper
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1 cup half & half
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1/4 cup mayonnaise
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1/4 cup sour cream
Steps
Cook the bacon over medium heat in a 3-qt. pot until lightly browned. Add the onions then sprinkle the flour into the pot and stir it in until well mixed. Add the lettuce and saute for 2 minutes. Add the butter and stir until melted. Add the hot chicken broth, tomatoes, nutmeg, pepper, and the half & half. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of the mayonnaise mixture topped with crumbled bacon.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
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