Andreas Spicy Blt Soup Recipes

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
• Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
• Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

ANDREA'S SPICY BLT SOUP

Steps:

• Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.

BLT SOUP

Steps:

• In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.

CUCUMBER-MINT BUTTERMILK SOUP

Steps:

• In a blender, puree buttermilk with cucumber and mint until smooth. Strain mixture through a fine sieve. Skim off any foam from surface. Season with salt and pepper. Refrigerate soup until cold, at least 2 hours and up to 1 day.
• When ready to serve, stir until smooth. Divide among cups. Sprinkle with pepper, drizzle with oil, and top with mint leaves.