BLT soup
Recipe from Smithfield

A creamy summer soup that's as good as its namesake sandwich.

BLT soup

by 3  people

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  • 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 
  • 1   cup 
    diced fresh tomatoes
  • 1/8  teaspoon 
    grated fresh nutmeg
  • 1/8  teaspoon 
    ground red pepper
  • 1   cup 
    half & half
  • 1/4  cup 
  • 1/4  cup 
    sour cream
Cook the bacon over medium heat in a 3-qt. pot until lightly browned. Add the onions then sprinkle the flour into the pot and stir it in until well mixed. Add the lettuce and saute for 2 minutes. Add the butter and stir until melted.
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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