Blt Soup Bacon Leek Tomato Soup Food

BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!

Steps:

• Heat a grill pan or grill to medium-high heat.
• Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
• Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
• While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
• Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
• Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
• Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
• On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)

Steps:

• 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

LEEK, BACON & POTATO SOUP

Steps:

• Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
• Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

BLT SOUP

Steps:

• In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.

LEEK & BACON SOUP

Steps:

• Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
• Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot over medium-high heat.
• Add a small amount of EVOO and the bacon.
• Cook the bacon until brown and crisp.
• Remove the bacon to drain on a paper towel-lined plate.
• Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
• Take peeled carrots and lay flat on cutting board.
• Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
• Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
• Add the chips to celery and continue to stir.
• Cut leeks lengthwise and then into 1/2 inch half moons.
• Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
• When the leeks are separated and clean, shake off water and add to celery and carrots.
• Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
• While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
• Cut each potato into thirds across.
• Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
• Now adding stock to vegetables, bring to a boil.
• Reduce heat then add potatoes and tomatoes.
• Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
• Add bacon and parsley, stirring.
• Adjust seasonings to taste (don't forget to remove bay leaf).
• Serve immediately.
• Enjoy!;).

BLT SOUP

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.