Wednesday, November 8, 2006 - by Chef Al Levinsohn
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1/2 cup of onions - diced
1/2 cup of bell peppers - diced
1/2 cup of celery - diced
19 ounces of tomatoes - canned, diced and in juice
2 quarts of chicken stock or broth
1 teaspoon of cumin - ground
1 pound of bacon - crisp and chopped
1/2 head of iceberg lettuce - cut into one-inch squares
To taste, salt and pepper
1. Sweat vegetables in a four-quart stock pot until tender.
2. Roughly chop canned tomatoes and add with juice to vegetables. Bring mixture to a simmer. Add chicken broth and cumin. Simmer on low heat for 15 minutes. Add crisp bacon and lettuce.
3. Serve soup topped with croutons and a dollop of mayonnaise. Turn into a clubhouse soup by adding sliced grilled chicken or turkey.
Bacon, Lettuce & Tomato Soup (with chicken)