BLT Soup
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BLT Soup

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Serves 4

A great dish as a cold starter for the summer or as a hot main course to warm you up through the winter.

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  • 1 tbsp olive oil
  • 12 rashers of unsmoked bacon, chopped
  • 1 large onion, chopped
  • 1 tbsp each of fresh chives, parsley, basil and marjoram
  • 1 clove of garlic, crushed
  • 25g butter
  • Half an iceberg lettuce, shredded
  • 1L chicken/vegetable stock (can be more or less if desired)
  • 400g tin of chopped tomatoes
  • 3 large fresh tomatoes
  • Salt and Pepper
  • 150ml whipping cream
  • 40g grated chedder cheese


    1. In a large pan heat the oil and add the chopped onion and bacon and fry until brown. Stir in the butter and lettuce and cook for 2minutes.
    2. Remove from heat and add stock and tinnned tomatoes.
    3. Return to boil, season with salt and pepper. Add the fresh tomatoes and simmer for 5minutes, stirring occasionally.
    4. Blend in a food processor until almost smooth with fine lumps. Return to low heat, add the cream and stir, without allowing it to boil.
    5. Serve into dishes and add croutons and a sprinkle of grated cheese, if desired.
    6. Can also be done without the bacon, using vegetable stock for a vegetarian version.

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