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BLT Soup

Recipe courtesy of Katie Bingham

½ yellow onion, sliced

2 tablespoons butter

1 head green oak leaf lettuce, chopped (mine was sad and limp)

1 ½ cup chicken stock (homemade of course)

1 cup ice water

½ cup heavy cream

Salt and pepper, to taste

Pinch of cayenne


  1. Saute onion in butter till soft.
  2. Add lettuce, cook till wilted. Add chicken stock, cook 7 minutes.
  3. Season with salt and both peppers.
  4. Puree in blender with ice water till smooth. Refrigerate for at least 30 minutes.
  5. While soup chills, cook the bacon and make croutons by dicing up a piece of bread and sautéing it with 2 tablespoons butter till brown and crunchy.
  6. Once cool, add cream to soup.
  7. Top with bacon pieces, diced brandy wine tomatoes and croutons.
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