Bacon, Lettuce and Tomato Soup
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Soups | Soups Special
Number of servings :
Prep time:
Cooking time: 1 ½ hour
Type of meal : | Soups | Soups
Special diet :
Ingredients
4 slices bacon
2 medium-size carrots, peeled and chopped
1 large yellow onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
1 can (28 oz) whole tomatoes with their juice
3 cups (750 mL) canned reduced-sodium beef broth
2 tbsp (30 mL) chopped fresh basil OR 2 tsp (10 mL) dried basil
1 1-by-1/2 inch strip orange zest
1 tsp (5 mL) salt
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) black pepper
4 cups (1 L) shredded romaine lettuce
Directions
With sharp kitchen scissors and with bacon slices stacked, cut bacon crosswise into 1/4 inch strips. In a 4-quart saucepan over moderately high heat, cook bacon until crisp — about 4 to 5 minutes. Transfer bacon to paper towelling to drain. Add carrots, onion, celery, and garlic to bacon drippings in pan. Saute over moderate heat until tender — 7 to 8 minutes. Stir in tomatoes and their juice, stock, basil, zest, salt, sugar, and pepper. Bring to a boil, reduce heat to moderately low, and simmer, covered, 25 to 30 minutes. Set aside to cool. Working in batches, purée the mixture in a blender at high speed or in a food processor until smooth — about 1 minute. Return soup to the saucepan and cook over moderate heat until heated through — about 5 minutes. Stir in shredded lettuce and cook until wilted — about 1 minute more. Ladle soup into bowls and garnish with reserved bacon.
Makes 6 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:142
