Prep 10 mins
Cook 30 mins
Hold the mayo, please! :o) Original recipe created by Chef John Folse.
- 1⁄2 lb cooked bacon, drained
- 1 head romaine lettuce, sliced
- 3 seeded tomatoes, diced
- 1⁄4 lb butter
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped red bell pepper
- 1⁄2 cup chopped yellow bell pepper
- 1⁄4 cup diced garlic
- 1⁄2 cup flour
- 1 quart chicken stock
- 1 pint heavy whipping cream
- 1 pinch thyme
- 1 pinch basil
- salt and black pepper
- 1 cup toasted crouton
- In a heavy bottom Dutch oven melt butter over medium high heat.
- Add bacon and sauté two to three minutes.
- Add onions, celery, bell pepper and garlic.
- Sauté three to five minutes or until vegetables are wilted.
- Sprinkle in flour and, using a wire whisk, blend well into bacon/vegetable mixture.
- Add chicken stock, stirring constantly, until well incorporated.
- Add lettuces and tomatoes and fold well into the soup.
- Add heavy whipping cream.
- Season to taste using thyme, basil, salt and pepper and allow to cook for an additional fifteen minutes.
- When ready to serve, ladle soup into individual bowls and garnish with toasted croutons.
This was as healthy a soup as you wanted to make it. Followed initial instructions reducing bacon to 4 slices and not draining drippings. In fact added 1 TBSP. butter & some olive oil to make it a little more healthy. Used a variety of fresh garden vegetables available (green onions, 1 carrot, 1/4 head cauliflower & stem, 3/4 large red pepper, a few button mushrooms, celery, spanish onion, 3 zuchini, 1/2 cup of home dried tomatoes,1 head of garlic, and ton of fresh leaf lettuce from the garden). Sweated all vegetables and added about 2/3 cup of wheat flour. Added all of this to 6 quarts of home made chicken broth & cooked 15 minutes. I put 2/3 of it through the food processor and 1/3 through the blender. I added the smooth and courser chop back into the pot and added a tsp. of paprika, 1/2 tsp. of tumeric, a teaspoon of tarragon, and salt and pepper to taste. No milk was necessary. To my wife's bowl, added a couple of TBSP. of heavy cream and some grated chedar cheese. The cream & cheese make it rich. I however found it to be plenty rich enough without the milk products. The 1/3 run through the blender makes a very creamy base for the thicker & chunkier food processor batch. Just more dishes to do. Lots of color & a very healthy meal. My wife loved it. Jim in So. Calif.
This is a wonderful, rich, comforting soup! I loved all the flavors -- it really tastes like a chowder that has either potato or cheese in it. I minced my aromatic vegetables very fine, and I think that added to the rich flavor. I did also use only about half the pint of cream. I think when I make it again, I will probably use milk. Thanks for sharing this neat recipe!
Very tasty soup that appealed to the adults in the family more than the children. I think there might have been too much texture in there for them, although I like that in a soup. I found that I didn't need to add the entire pint of cream and stopped at around half that.