BLT Soup

Krystal Jordan

By
@SkittlesofDoom

This was originally a Paula Dean recipe, I changed it a little bit to fit my tastes, and it is now my favorite soup. Though, maybe I should call it a chowder, as one of the things I changed is the thickness.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

40 Min

Ingredients

1 lb
smoked and cured bacon, trimmed of excess fat and diced
1/2 c
sweet onion, small dice
1/2 c
celery, small dice
3 Tbsp
butter or margarine
5 1/2 c
shredded iceberg lettuce (about 1 medium head)
1/2 - 1 c
flour (depending if you want soup or chowder)
5 1/2 c
chicken broth, heated to a simmer
2 large
tomatoes, peeled and diced (hothouse or beefsteak seem to work the best)
1/4 tsp
nutmeg
1/4 - 1/2 tsp
crushed red pepper flakes
1/4 tsp
ground pepper, white or black
1/4 tsp
celery salt
1/4 tsp
onion salt
1 1/2 c
half and half
1/2 c
mayo
1/2 c
sour cream

Directions Step-By-Step

1
Cut the flour into the butter and set aside. (it will be pasty and small lumps are OK)
2
Mix together the mayonnaise and sour cream, set aside.
3
In a 4-quart stock pot or Dutch oven, cook the bacon over medium heat until lightly browned. Add the onions and celery and cook, stirring, until softened (it starts turning translucent).
4
Add the lettuce and saute for 2 minutes. Add the butter/flour mixture and stir until melted and blended. It will look wilty and kind of odd, but that's OK.
5
Remove the pot from the heat and add the hot chicken broth, tomatoes, and seasonings. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes.
6
Stir in the half and half and return to a boil. Simmer another 5 minutes.
7
Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
8
Stir again and serve hot.

About this Recipe

Course/Dish: Other Soups