Bacon meet Soup
I’ve been on a bacon kick recently – bacon vinaigrette, praline bacon, bacon brownies – and have yet to buck the trend. After indulging in an impulse purchase of crisp green tomatoes at the Tomato Vine, too, I couldn’t resist combining the two.
- 4 strips thick cut applewood bacon
- 3 firm green tomatoes diced
- 1/2 sweet (vidalia) onion chopped
- 1 garlic clove minced
- 1/4 cup all purpose flour
- 1 quart chicken stock
- 1/2 cup heavy cream
- 1 bay leaf
- cracked black pepper to taste
- cayenne pepper to taste
- Place bacon in a large pot on medium heat. Rendered fat from the bacon will serve as a base for the roux. When bacon is crisp, remove from the pot and place to the side (will be crumbled into the soup before serving).
- Turn the burner down to medium low, stirring flour into the bacon grease. Stir constantly, scraping the bottom of the pot until the roux becomes a thick rich golden brown color (approximately 3-4 minutes).
- Incorporate diced green tomatoes, chopped onion, and garlic into the roux. Return the burner to a medium heat as the roux coats the vegetables. Stir occasionally until the onions become translucent.
- Pour chicken stock over the vegetable roux mixture, adding seasonings. Stir occasionally until ingredients begin to simmer.
- Stir in cream, allowing soup to simmer for approximately 20 minutes on medium low heat.
- Prior to serving, crumble bacon strips and stir into soup. The bacon will become chewy if it is added too early.
- Taste, adding any additional seasoning and serve.
Serving Notes: Makes enough to serve a party of 4-6. Garnish with either goat cheese crumbles or a small scoop of pimento cheese.