BLT Soup - ACF Recipe Book
Ingredients (8 servings)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | oz | Bacon , diced |
| 1.00 | pc | Onions, walla walla , chopped |
| 1.00 | cl | Garlic , minced |
| 4.00 | oz | Butter , unsalted |
| 1.00 | head | Romaine . chiffonade |
| 4.00 | oz | All-purpose flour |
| 2.00 | tsp | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb |
| 32.00 | oz | Knorr Ultimate Roasted Chicken Base 1 x 10 Lb, prepared |
| 1.00 | cup | Cream , light, warmed |
| 1.00 | cup | Milk , warmed |
| 4.00 | pc | Tomatoes, plum , peeled, seeded, diced |
| 1.50 | cup | Hellmann's® Real Mayonnaise, Display Ready Pallet of 24 Cases 4 x 1 GN , divided |
| 4.00 | slices | Bread , rye, trimmed, diced and cut into 1/2 inch cubes |
| 2.00 | tbsp | Olive oil |
| 10.00 | oz | Butter , unsalted |
| 2.00 | tbsp | Sage chiffonade |
Preparation
1. In a large heavy bottomed soup pot, render bacon. Remove bacon and reserve, leaving the bacon drippings in the pot. Bring the pot with bacon drippings to medium heat and saute onion and garlic. Add half of the romaine lettuce and saute for 2-3 minutes.
2. Add flour and cook until the flour is light brown. Add prepared chicken stock and Knorr Ultimate Chicken Base and bring to a simmer. Add light cream, milk, half of the tomatoes and reserved bacon. Whip in 1/3 cup Hellmann's Mayonnaise using a whisk. Bring to a slow simmer.
3. Toss the rye bread cubes in olive oil. Toast cubes in 350 degree oven until crispy and golden brown.
4. Season the soup with salt and pepper. Swirl in the remaining butter with a spoon until incorporated. Ladle into soup bowls. Garnish with remaining romaine lettuce, tomato, bacon, rye croutons, Hellmann's Mayonnaise and sage.
