As the snow falls and the cold wind howls, soups and stews take center stage. Like a warm sweater or a hug from Mom, BLT soup is both nostalgic and comforting. So, grab a loaf of crusty boule and enjoy this recipe with your family.
1. Start by prepping all your ingredients. This makes for a stress-free cooking experience.
- Chop 3 celery stocks
- Brunoise 2 medium carrots (very thinly slice then chop). Brunoise is a fancy French cooking term meaning “chop into 1/8 inch cubes.”
- Cut 3 leeks lengthwise and then into 1/2 inch moons. Very important: Wash them thoroughly to ensure you remove all the grit from between the layers.
- Peel 3 medium starchy potatoes. Cut them lengthwise into quarters and then slice into 1/4 inch pieces.
2. In a large pot, sauté 6 slices of bacon. When crispy, remove the bacon and place on a plate lined with paper towels to catch the grease. Drain off most of the bacon grease.
3. Start sautéing:
- In the hot bacon grease, add your chopped celery and cook for about 3 minutes.
- Add the carrots and cook for another 3 minutes.
- Add the leeks. Cook for another 4 minutes.
4. Add the following right into the pot:
- 2 quarts chicken stock
- the potatoes you prepped
- 1 14-ounce can of petite-diced tomatoes (with juice)
- Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Serve in bowls and top with crumbled bacon. Serve with crusty bread and enjoy a warm bowl of delicious BLT Soup.
(Thank you, Rachael Ray for the great recipe!)