BLT SOUP

BLT Soup image

Provided by K J

Time 1h

Number Of Ingredients 16

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

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.