BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP
Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
- Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
- Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 12
Steps:
- 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.
BLT SOUP
"I'm always inventing new recipes or improving on old ones," says Sharon Richardson of Dallas, Texas. "Since the BLT is a family favorite, I created a soup with all the flavors of the sandwich. But I gave it extra zip by adding picante sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.
Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1689mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
PAULA DEEN'S BLT SOUP
Make and share this Paula Deen's BLT Soup recipe from Food.com.
Provided by 2bizzy
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir until well blended.
- Remove pot from the heat and add hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
- Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.
BLT SOUP I
Great on a cold winter night. Garnish with crumbled bacon bits.
Provided by Lonnie Thomson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
- Add butter or margarine and heat until melted. Stir in lettuce and saute 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat.
- Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits. ENJOY!
Nutrition Facts : Calories 189.6 calories, Carbohydrate 10.7 g, Cholesterol 23.5 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 461.9 mg, Sugar 1.2 g
BLT SOUP
Make and share this BLT Soup recipe from Food.com.
Provided by Kisha
Categories Pork
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot cook bacon until crisp.
- Transfer bacon to paper towels to drain. When cool enough to handle crumble the bacon. Discard all but 2 tablespoons of the drippings.
- Saute the onions and celery in the pan drippings until soft, about 8 minutes.
- Add the broth, tomatoes, Worcestershire, garlic powder, parsley, pepper, thyme, and hot sauce if desired; bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Serve immediately topped with bacon and shredded lettuce.
BLT CHICKEN SOUP
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot. Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice or shred. Strain and reserve about 5 cups of the poaching liquid.
- Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve.
- Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst. Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.
- To reheat the soup: Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water.
BLT SOUP
Steps:
- Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve. Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips to the celery and stir. Cut the leeks lengthwise and then into 1/2-inch half moons. Place the sliced leeks in a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf, and season with salt and pepper. While the leeks cook until wilted, 3 to 4 minutes, slice the potatoes.
- Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
- Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings. Serve immediately with the crusty bread.
ANDREA'S SPICY BLT SOUP
"This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread."-- Andrea Reusing, chef-owner, Lantern restaurant, Chapel Hill, North Carolina
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.
Nutrition Facts : Calories 369 g, Fat 34 g, Fiber 4 g, Protein 4 g
BLT SOUP II
Great on a cold winter night. Garnish with crumbled bacon bits.
Provided by Lonnie Thomson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
- Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken soup base and tomato. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently. Reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. Stir in the half and half and serve hot.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 14.2 g, Cholesterol 31.4 mg, Fat 19.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 615.9 mg, Sugar 1.7 g
BLT SOUP
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.
Provided by K J
Categories Other Soups
Time 1h
Number Of Ingredients 16
Steps:
- 1. Mix together the mayonnaise and sour cream, set aside.
- 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).
- 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.
- 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.
- 5. Slowly stir in the half and half and return to a boil. Simmer another 5 minutes.
- 6. Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
- 7. Stir again and serve hot.
BLT SOUP (BACON, LEEK, TOMATO SOUP).
Not too hot or filling but fairly spicy, pure indulgence for the bacon lover. Lots of flavor and a bit of sweetness. Serve with grilled cheese sandwiches. If you vant to make it more filling add one tin of cooked kidney beans with the spices.
Provided by Jörgen Tiberg
Categories Bean Soups
Time 55m
Number Of Ingredients 16
Steps:
- 1. Set stock to simmer in pot and heat a skillet to medium heat.
- 2. Chop and slice all ingredients add bacon to skillet, fry slowly until just crisp. Remove and place aside.
- 3. Brown leeks and garlic until golden in the drippings. Save with the bacon and keep the drippings.
- 4. Add all main ingredients and lemon juice to stock. let simmer for 25-45 minutes. At this point yo can tell how much spices you will need and but beware of the Chipotle and Black pepper, it may get too hot so don't over do it.
- 5. If it isn't "Bacony" enough add some of the dripping but no more than it just give a glossy sheen to the whole surface, but not too much, that will just make it greasy. Leave to simmer 10 more minutes.
- 6. Chop the Oregano as fine as you can be bothered to and add to pot. Turn heat off under the pot, leave for five minutes.
- 7. Ladle into bowls, add Creme-Fresh Finish with the last whole Oregano leaves along with the lemon zest on top and serve.
BLT SOUP
This is a great tasting soup. Nice and hearty for a fall or winter day. The kids devour this soup, but then again, so do we!
Provided by jonesies
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely crumble bacon and set aside.
- In a 2-quart saucepan, stir together the tomatoes, broth, white beans and seasoning. Bring to a simmer; stir in vinegar.
- In a small bowl, toss together the leaf lettuce and basil.
- Ladle soup into large bowls, garnish each serving with lettuce/basil mix and bacon.
Nutrition Facts : Calories 403.2, Fat 21.7, SaturatedFat 7.1, Cholesterol 30.8, Sodium 1156.8, Carbohydrate 36.9, Fiber 8.2, Sugar 7.7, Protein 17
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