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    You are in: Home / Recipes / Bacon, Lettuce and Tomato Sandwich Soup Recipe
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    Bacon, Lettuce and Tomato Sandwich Soup

    Average Rating:

    5 Total Reviews

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    • on January 09, 2009

      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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    • on February 25, 2004

      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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    • on September 12, 2003

      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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    • on August 20, 2009

      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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    • on October 27, 2004

      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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    Nutritional Facts for Bacon, Lettuce and Tomato Sandwich Soup

    Serving Size: 1 (524 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1168.3
    Calories from Fat 855
    Total Fat 95.0 g
    Saturated Fat 50.8 g
    Cholesterol 293.6 mg
    Sodium 1983.5 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 6.2 g
    Sugars 9.8 g
    Protein 36.1 g


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