5 Reviews

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.

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Chef 565650 Jim January 09, 2009

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!

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moxie February 25, 2004

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.

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evelyn/athens September 12, 2003

Tasty recipe. To cut some fat, I substituted yogurt for the heavy cream & didn't use the butter to saute bacon. Thanking for sharing.

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Mustang Sally 54269 August 20, 2009

I made this soup about 2 months ago, when my husband came home from the store with more lettuce than we could possibly eat in salads. The recipe makes a very good soup, with lots of flavor. Following moxie's advice, I chopped the vegetables very fine. I also reduced the cream to 1 cup, which seemed to be quite sufficient. I also agree that milk could be easily substituted for all the cream. Thank you for posting this recipe.

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mianbao October 27, 2004
Bacon, Lettuce and Tomato Sandwich Soup