BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 12
Steps:
- 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.
BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP
BLT & P (Bacon, Leek, Tomato and Potato) Soup
Provided by The Rachael Ray Staff
Number Of Ingredients 22
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat
- Add a drizzle of EVOO and the bacon
- Cook bacon until brown and crisp
- Remove bacon to a paper towel-lined plate and reserve
- Drain off all but 2 tablespoons of remaining fat
- 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 dirty slices into colander and run under rushing cold water, separating all 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, 3-4 minutes, slice the potatoes by cutting each potato into thirds across
- Stand each third 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 8-10 minutes until potatoes are tender and starting to break up a bit
- Add bacon and parsley and stir
- Adjust seasonings
- Serve immediately
TOMATO-LEEK-BACON TART
Steps:
- Preheat the oven to 450 degrees F.
- Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
- Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
- Lower the oven to 375 degrees F.
- Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
- Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
- Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.
BLT SOUP
Steps:
- Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve. Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips to the celery and stir. Cut the leeks lengthwise and then into 1/2-inch half moons. Place the sliced leeks in a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf, and season with salt and pepper. While the leeks cook until wilted, 3 to 4 minutes, slice the potatoes.
- Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
- Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings. Serve immediately with the crusty bread.
MEDITERRANEAN BEAN AND BACON SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
- Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
- Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.
BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan or grill to medium-high heat.
- Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
- Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
- While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
- Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
- Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
- Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
- On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.
POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
LEEK & BACON SOUP
This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 5
Steps:
- Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
- Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.
Nutrition Facts : Calories 322 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.53 milligram of sodium
LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP
A satisfying soup version of a BLT for those days when you need a warming up-with a BACON pick me up!! (When don't we need those, eh?). Another RR treat!!
Provided by Mommy Diva
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat.
- Add a small amount of EVOO and the bacon.
- Cook the bacon until brown and crisp.
- Remove the bacon to drain on a paper towel-lined plate.
- Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
- Take peeled carrots and lay flat on cutting board.
- Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
- Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
- Add the chips to celery and continue to stir.
- Cut leeks lengthwise and then into 1/2 inch half moons.
- Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
- When the leeks are separated and clean, shake off water and add to celery and carrots.
- Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
- While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
- Cut each potato into thirds across.
- Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
- Now adding stock to vegetables, bring to a boil.
- Reduce heat then add potatoes and tomatoes.
- Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
- Add bacon and parsley, stirring.
- Adjust seasonings to taste (don't forget to remove bay leaf).
- Serve immediately.
- Enjoy!;).
Nutrition Facts : Calories 422.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 22.6, Sodium 841.8, Carbohydrate 61.3, Fiber 6.9, Sugar 15.6, Protein 19
BLT SOUP (BACON, LEEK, TOMATO SOUP).
Not too hot or filling but fairly spicy, pure indulgence for the bacon lover. Lots of flavor and a bit of sweetness. Serve with grilled cheese sandwiches. If you vant to make it more filling add one tin of cooked kidney beans with the spices.
Provided by Jörgen Tiberg
Categories Bean Soups
Time 55m
Number Of Ingredients 16
Steps:
- 1. Set stock to simmer in pot and heat a skillet to medium heat.
- 2. Chop and slice all ingredients add bacon to skillet, fry slowly until just crisp. Remove and place aside.
- 3. Brown leeks and garlic until golden in the drippings. Save with the bacon and keep the drippings.
- 4. Add all main ingredients and lemon juice to stock. let simmer for 25-45 minutes. At this point yo can tell how much spices you will need and but beware of the Chipotle and Black pepper, it may get too hot so don't over do it.
- 5. If it isn't "Bacony" enough add some of the dripping but no more than it just give a glossy sheen to the whole surface, but not too much, that will just make it greasy. Leave to simmer 10 more minutes.
- 6. Chop the Oregano as fine as you can be bothered to and add to pot. Turn heat off under the pot, leave for five minutes.
- 7. Ladle into bowls, add Creme-Fresh Finish with the last whole Oregano leaves along with the lemon zest on top and serve.
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- In a large stock pot or dutch oven, heat 1 tablespoon olive oil over medium until shimmering. Add bacon pieces and cook until they begin to brown. Continue sauteeing to your desired level of crispiness. Add the green onions and onions cook until soft and translucent. Stir in the tomato paste and let heat for a minute or two to release its flavors.
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- Add the stock, crushed red pepper and a pinch of salt. Turn heat to medium-high and bring soup to a gentle boil. Then reduce heat to maintain a gentle simmer and continue cooking for 15 minutes. Turn heat to low.
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