cateory: courses
BLT Soup with Rye Croutons
Reviews: 198
Ingredients:
- 4 slices rye bread, trimmed and cubed
- SOUP
- 8 oz veal bacon, diced
- 2 oz pork bacon, diced
- 1 sweet onion, chopped
- 1 garlic clove, minced
- 4 oz butter, unsalted
- 1 head romaine lettuce, chiffonade
- 4 oz all-purpose flour
- 1 qt Chicken Brodo
- 1 cup light cream, heated
- 1 cup milk, heated
- 4 Roma tomatoes, peeled, seeded, diced
- ⅓ cup high-quality mayonnaise
- 4 Tbsp high-quality mayonnaise
- 2 Tbsp fresh sage, chopped
- To taste, kosher salt
- To taste, freshly ground black pepper
- 10 oz butter, unsalted
- RYE CROUTONS
How to make
BLT Soup with Rye Croutons
BLT Soup with Rye Croutons
- RYE CROUTONS
- Arrange the diced rye bread in an even layer on a baking sheet. Place the baking sheet in a preheated 375°F oven.
- Remove from the oven and stir to encourage even browning. Return to the oven until all the moisture is removed and the bread begins to brown, about 3 more minutes.
- SOUP
- Render the bacon. Drain the grease into a soup pot. Hold the bacon for later use.
- Heat the grease in the soup pot. Sauté the onions and garlic. Add the butter.
- Reserve 8 oz of the romaine. Add the remaining romaine to the pot and sauté 2–3 minutes.
- Add the flour and cook until it is light brown.
- Add the broth and bring to a simmer. Add the cream, milk, half the tomatoes, and half the reserved bacon. Simmer for 5–6 minutes.
- Whip in ⅓ cup mayonnaise. Simmer 2 more minutes, then remove from stove.
- ASSEMBLY
- Finish the soup with salt, pepper, and butter. Pour into bowls. Garnish soup bowls with the remaining romaine, croutons, reserved bacon, remaining tomato, 4 Tbsp mayonnaise, and sage.
Comments for
BLT Soup with Rye Croutons
BLT Soup with Rye Croutons
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