326. ORIGINAL BLT SOUP

serves 6


6 slices bacon, diced
1 cup chopped yellow onion
2 cloves garlic, minced
8 medium tomatoes (about 3 lb.), peeled, seeded, and chopped
6 cups chicken stock or broth
¼ cup chopped fresh basil leaves, or 1 teaspoon dried basil
¾ teaspoon salt
freshly ground black pepper to taste
¼ teaspoon sugar
1 tablespoon tomato paste
1 cup finely shredded lettuce for topping

In a Dutch oven over medium-high heat, cook bacon until crisp, 6 to 7 minutes. Transfer to a plate, leaving 1 tablespoon bacon drippings in Dutch oven. Reduce heat to medium. Add onion and garlic and saute until tender, about 5 minutes. Add remaining ingredients except lettuce and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are tender, about 20 minutes. Transfer in batches to a food processor or blender and puree. Return to Dutch oven and reheat. Ladle into bowls and top with bacon and lettuce.


courtesy of: The Big Book of Soups & Stews, by Maryana Vollstedt. San Francisco: Chronicle Books, 2001, p. 235.