BLT soup
Recipe from Smithfield

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



by 2  people


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Ingredients
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    5   slices 
    Smithfield Hickory Smoked Bacon, diced small
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    A few slices of crisp crumbled Smithfield Bacon
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    1/2  cup 
    diced green onions
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    1/4  cup 
    instant-blending flour
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    3 1/2  cups 
    iceberg lettuce, shredded
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    3 1/2  cups 
    fresh or canned chicken broth, heated to a simmer
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    2   tablespoons 
    butter
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    1   cup 
    diced fresh tomatoes
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    1/8  teaspoon 
    grated fresh nutmeg
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    1/8  teaspoon 
    ground red pepper
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    1   cup 
    half & half
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    1/4  cup 
    mayonnaise
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    1/4  cup 
    sour cream

Directions
1.
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.
2.
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.
3.
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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