A creamy summer soup that's as good as its namesake sandwich.
Recipe from Smithfield
5 slices Smithfield Hickory Smoked Bacon, diced small
A few slices of crisp crumbled Smithfield Bacon
1/2 cup diced green onions
1/4 cup instant-blending flour
3 1/2 cups iceberg lettuce, shredded
3 1/2 cups fresh or canned chicken broth, heated to a simmer
2 tablespoons butter
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup half & half
1/4 cup mayonnaise
1/4 cup sour cream
Add the hot chicken broth, tomatoes, nutmeg, pepper, and the half & half. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of the mayonnaise mixture topped with crumbled bacon.
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