Thursday, October 28, 2010

BLT Soup

The weather is turning cool again, so it's time for something hot for lunch! And what better combination is there than a bacon, lettuce and tomato sandwich transformed into a delicious soup (and served with a grilled cheese sandwich-- try some flavorful Mexican queso chihuahua on that sandwich for an added treat).

This is a spectacularly simple soup to make, full of flavor, and both kids and adults love it. What more can you ask?

There are a lot of BLT Soup recipes available online, but this is the one I concocted one day with ingredients on hand, and it worked out very well so I kept it. I hope you'll like it, too!

Serves about 6

  • 1 lb. bacon
  • 6 roma tomatoes, diced
  • 2 Cups shredded romaine lettuce (or the lettuce of your choice)
  • 5 Cups chicken or vegetable stock
  • 3 cloves garlic, minced
  • 1 leek, thoroughly rinsed to remove dirt, then sliced
  • 1/2 tsp dried thyme
  • 1 Tbsp Worcestershire sauce
  • About 1 Cup shredded cheese (Pepper Jack is good)
  • Sea salt and black pepper to taste

In a large soup pot cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but about 2 Tablespoons of the drippings.

Over medium heat, saute the garlic and sliced leek in the pan drippings until soft, but not brown. About 8 minutes.

Add the broth, tomatoes, Worcestershire, pepper and thyme; bring to a boil. Reduce heat and simmer for 15-20 minutes.

Ladle soup into bowls, top with crumbled bacon, shredded cheese and lettuce, and serve immediately.

Buen provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email (and put "recipe" in the subject box so I'll know what it's about)


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