Ingredients:
1/2 lb cooked bacon, drained
1 head romaine lettuce, sliced
3 seeded tomatoes, diced
1/4 lb butter
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/4 cup diced garlic
1/2 cup flour
1 quart chicken stock
1 pint heavy whipping cream
1 pinch thyme
1 pinch basil
salt and black pepper
1 cup toasted croutons
Directions:
In a heavy bottom Dutch oven melt butter over medium high heat.
Add bacon and saute two to three minutes.
Add onions, celery, bell pepper and garlic.
Saute three to five minutes or until vegetables are wilted.
Sprinkle in flour and, using a wire whisk, blend well into bacon/vegetable mixture.
Add chicken stock, stirring constantly, until well incorporated.
Add lettuces and tomatoes and fold well into the soup.
Add heavy whipping cream.
Season to taste using thyme, basil, salt and pepper and allow to cook for an additional fifteen minutes.
When ready to serve, ladle soup into individual bowls and garnish with toasted croutons.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.