Creamy BLT Soup
Servings: 4
Ingredients
- 5 slices bacon - diced
- 2 tablespoons butter
- 2 cloves garlic - minced
- 3 1/2 cups escarole
- 1/2 cup flour
- 3 1/2 cups water
- 1 teaspoon chicken boullion
- 3/4 cup tomatoes - chopped
- 1 pinch nutmeg
- 1 pinch cayenne
- 1 teaspoon House Seasoning blend
- 1 cup half and half
Croutons
- 2 slices bread
- Reserved bacon fat
Instructions
- Heat dutch oven over medium high heat.
- Add bacon and cook until crispy.
- Remove bacon from pot and drain on paper towels; reserve 1 teaspoon of bacon fat.
- Melt butter in pot.
- Add garlic and saute until fragrant (about 10 seconds)
- Add flour and stir until a paste forms.
- Add water and bouillon; stir until it's combined with flour mixture.
- Add tomatoes, escarole, nutmeg, cayenne and house seasoning blend.
- Bring to a boil, reduce heat and simmer for 6 minutes.
- Add half and half and stir to combine.
- Stir in bacon.
- Top with croutons.
Croutons
- Toast bread.
- Spread reserved bacon fat over toasted bread.
- Remove crusts and cut into croutons.
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Helpful Tips for All Recipes
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.