BLT soup

A creamy summer soup that's as good as its namesake sandwich.

Serves: 6
Cook Time: 15 Minutes

Ingredients

• 5 slices Smithfield Hickory Smoked Bacon, diced small
• A few slices of crisp crumbled Smithfield Bacon
• 1/2 cup diced green onions
• 1/4 cup instant-blending flour
• 3 1/2 cups iceberg lettuce, shredded
• 3 1/2 cups fresh or canned chicken broth, heated to a simmer
• 2 tablespoons butter
• 1 cup diced fresh tomatoes
• 1/8 teaspoon grated fresh nutmeg
• 1/8 teaspoon ground red pepper
• 1 cup half & half
• 1/4 cup mayonnaise
• 1/4 cup sour cream

Steps

Cook the bacon over medium heat in a 3-qt. pot until lightly browned. Add the onions then sprinkle the flour into the pot and stir it in until well mixed. Add the lettuce and saute for 2 minutes. Add the butter and stir until melted. Add the hot chicken broth, tomatoes, nutmeg, pepper, and the half & half. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of the mayonnaise mixture topped with crumbled bacon.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Click to Watch Recipe Video

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

[Not yet rated]

Rate This Recipe

Comments (0) Post Your Comment View All Comments