BLT SOUP

BLT Soup image

Yield 4 servings

Number Of Ingredients 12

EVOO (extra-virgin olive oil) for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small celery ribs from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, rough tops and roots trimmed
1 bay leaf
Salt and black pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 14-ounce can petite-diced tomatoes, drained
A handful of flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

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.