blt soup

Name: BLT Soup
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) smoked and cured bacon, trimmed of excess fat and diced; ½ cup(s) sweet onion, small diced; 1 cup(s) celery, diced; 3 tablespoon(s) butter, softened; 5½ cup(s) iceberg lettuce, chopped thin (about 1 medium head); ¾ cup(s) flour (depending if you want soup or chowder); 5½ cup(s) chicken broth, heated to a simmer; 2 large tomatoes, peeled and diced (hothouse or beefsteak seem to work the best); ¼ teaspoon(s) nutmeg; ½ teaspoon(s) crushed red pepper flakes; 1 teaspoon(s) ground pepper, white or black; ½ teaspoon(s) celery salt; ¼ teaspoon(s) onion salt; 1½ cup(s) half and half; ½ cup(s) mayo; ½ cup(s) sour cream

(1 RATING)

55 Pinches 1 Photo

K J

A place in, WA

Updated on Jan 1, 2011

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.

Rate

prep time 20 Min

cook time 40 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 pound smoked and cured bacon, trimmed of excess fat and diced
½ cup sweet onion, small diced
1 cup celery, diced
3 tablespoons butter, softened
5½ cups iceberg lettuce, chopped thin (about 1 medium head)
¾ cup flour (depending if you want soup or chowder)
5½ cups chicken broth, heated to a simmer
2 large tomatoes, peeled and diced (hothouse or beefsteak seem to work the best)
¼ teaspoon nutmeg
½ teaspoon crushed red pepper flakes
1 teaspoon ground pepper, white or black
½ teaspoon celery salt
¼ teaspoon onion salt
1½ cups half and half
½ cup mayo
½ cup sour cream

How To Make blt soup

Step 1

Mix together the mayonnaise and sour cream, set aside.

Step 2

In a 4-quart stock pot or Dutch oven, cook the bacon over medium heat until lightly browned. Add the onions and cook until just softened. Add the celery and cook, stirring, until softened (2-3 minutes).
Step 3

Add the butter and allow to melt before adding lettuce and sauteing for 2 minutes. Add the flour and cook, stirring about 2 minutes just to make sure it's all incorporated. It will look wilty, sticky and kind of odd, but that's OK.
Step 4

Remove the pot from the heat and add the hot chicken broth, tomatoes, and seasonings. Return pot to hot burner and heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes, stirring occasionally.
Step 5

Slowly stir in the half and half and return to a boil. Simmer another 5 minutes.
Step 6

Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
Step 7

Stir again and serve hot.
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