Bacon Lettuce And Tomato Soup
|Bacon slices||6 , diced|
|Onion||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Tomatoes||8 , peeled seeded chopped|
|Basil||1 Tablespoon, chopped|
|Chicken stock||4 Cup (64 tbs)|
|Potato starch||2 Teaspoon|
|Romaine lettuce||1 Cup (16 tbs), shredded|
Cook diced bacon in medium-size kettle until brown; remove from kettle.
Add chopped onion and celery to bacon fat and cook over medium heat until translucent.
Do not brown.
Add chopped tomatoes, cooked bacon, salt, pepper, basil, and chicken stock.
Simmer without lid, for 30-35 minutes, or until all is well cooked.
Puree mixture through food mill, processor, or blender.
Return soup to kettle.
Add potato starch blended with a little cold water.
Cook over medium heat until slightly thickened.
Taste for flavor.
Just before serving, add shredded lettuce.