BLT SOUP - GREG SIMMONS
01/25/2012
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BLT Soup - Greg Simmons, Palmer College



Will serve 8 people- 12 oz each or (1.5 cups)

1.5 pounds of Bacon
1 Teaspoon of minced Garlic
2 Quarts of Whole milk
3 Tablespoons Chicken Soup Base
Dash of Lea & Perrins Worcestershire sauce
2 Tablespoons Boetjes Mustard
¾ Cup Miracle whip
2 Cups diced Grape tomatoes
Cracked black pepper to taste
3 Large Pieces Buttermilk bread toasted & Crumbled
Shredded lettuce, crumbled bacon & diced tomato for garnish


Cook bacon until crispy; add garlic and cook until caramelized add bread crumbs stir well.
When well blended reduce heat and add remainder of ingredients and heat slowly stirring constantly. (Do Not Boil) Turn off soup.
Soup will thicken after it sits for 5-10 minutes
Garnish and serve

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