Lettuce And Bacon Soup Food

LETTUCE SOUP

Steps:

• Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

BACON-LETTUCE AND TOMATO SOUP

Steps:

• 1. Cut and fry bacon in a large skillet over medium heat until crisp, about 5 minutes, drain on paper towels. To the bacon grease in the pan add the carrots, onion, celery and garlic;sauté over medium heat until tender, about 8 minutes. Stir in tomatoes, stock, basil, orange zest, salt, sugar, and pepper.
• 2. Bring to a boil and then turn down heat, cover skillet and simmer for 30 minutes.Turn off heat and set aside to cool slightly.
• 3. Puree the mixture in small batches in a blender at high speed or in a food processor until smooth about 1 minute. Return puree to the skillet or large saucepan and cook over moderate heat until heated through about 5 minutes.
• 4. Stir in shredded lettuce and heat until lettuce is wilted about 1 minute or a little more. Ladle soup into bowls and garnish with reserved bacon , a bit of lettuce and tomato,for garnish. Enjoy!

BACON, LETTUCE AND TOMATO SOUP

Steps:

• Dissolve bouillon cubes in water; set aside.
• Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs.
• drippings in Dutch oven.
• Drain bacon on paper towels.
• Add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
• Add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
• Reduce heat, and simmer, uncovered, 20-25 min.
• Add lettuce, and cook 2 min or until lettuce wilts.
• Top with bacon and croutons.
• Serve immediately.
• Yield: 5 cups.

CBLT'S

Steps:

• Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Combine the mayonnaise and ketchup in a small bowl and spread each slice of bread with about 1 tablespoon of the mixture and cover with a lettuce leaf. Place 3 slices of bacon on top of the lettuce and then add a layer of tomato slices on top of the bacon. Slice half of the breast of the rotisserie chicken in thick pieces and place a slice of chicken on top of the bacon. Sprinkle liberally with salt and pepper. Reserve the remaining chicken.
• Spread each of the remaining 4 slices of bread with 1 tablespoon of the mayonnaise/ketchup mixture and place, dressing side down, on the sandwiches. Cut in half and serve.

LETTUCE AND BACON SOUP

Steps:

• In a large skillet fry the bacon until fully cooked but not crisp.
• Remove bacon and fat from skillet, then return 1/4 cup of the fat to the pan.
• Stirring constantly, add the flour and brown in fat to a deep golden brown.
• Add the water carefully as it will splatter some (I find it splatters less if I dump all the water in quickly) and stir well. Then add the milk and bring to a rolling boil stirring frequently.
• Add the lettuce and cut up bacon to the browned fat and flour mixture.
• Bring back to a rolling boil, stirring contantly.
• Add eggs to mixture making sure to stir it thoughout the soup.
• Reduce heat to low and continue to cook for about 1/2 hour (until lettuce is cooked down).

PUREED BACON, LETTUCE AND TOMATO SOUP

Steps:

• Cut up bacon and cook in large pan until crisp and transfer bacon to paper towels.
• Add carrots, onion, celery and garlic to drippings and saute over medium heat for about 8 mins, until tender.
• Stir in tomatoes, broth, basil, salt, sugar, and pepper.
• Bring to a boil, then reduce heat, cover and simmer for about 25-30 minutes.
• Remove from heat and cool--very important.
• Transfer cooled soup (do not want it steamy or the lid will fly off) to a blender and puree.
• Return to pan and cook over med heat for 5 minutes Stir in lettuce and cook 1 min or until wilted.
• Garnish with bacon and green onions.

BACON, LETTUCE AND TOMATO SANDWICH SOUP

Steps:

• 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.