makes 10-12 servings
2 sticks (1 cup/16 tablespoons) unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)
Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.
Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn.
Serve when warm.
bacon recipe courtesy of: Sarah Rae Trover, The Kitchn, October 15, 2012
Tag Archives: soup
2914. ITALIAN WHITE BEAN, BACON and TORTELLINI SOUP
serves 4 to 6
1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper
In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.
bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis's Everyday Pasta
1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper
In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.
bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis's Everyday Pasta
2912. NAVY BEAN BACON CHOWDER
yields six servings?
1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon?
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces?
1 rib celery, chopped?
1 cup chopped onion?
1 small turnip, cut into 1-inch pieces?
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth?
1 cup milk
Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.
bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183
1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon?
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces?
1 rib celery, chopped?
1 cup chopped onion?
1 small turnip, cut into 1-inch pieces?
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth?
1 cup milk
Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.
bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183
2880. HEARTY CAVOLO NERO, BORLOTTI BEAN and SMOKED BACON SOUP
serves 4-6?
150 grams smoked bacon cut into small lardons1 clove of garlic crushed1 carrot, 5mm dice1 large white onion, 5mm diced150 grams leek, 5mm dice150 grams celery, 5mm dice250 grams butternut squash, 5mm dice240 grams borlotti beans100ml dry white wine1.2 liters vegetable or white chicken stock100 grams cavalo nero shredded50ml olive oilsalt and freshly cracked black pepper
Prepare the bacon and vegetables: Cut the bacon into small lardons, I normally buy a chunky piece of bacon or pancetta, the smokey flavour is essential for the extra hearty taste. Wash the vegetables and cut the peeled carrot into roughly 5mm dice (you do not need to be precise with the measurements I'm only giving you an indication of the rough size required),? and do the same with the celery, onions, leek and butternut squash. Shred the cavalo nero and set aside.
If you used tinned borlotti beans then drain them; alternatively if you used dried borlotti beans soak them over night in 3 times the weight in water and cook them until tender before adding them to the soup.
Heat a large saucepan with the half? the oil and saute the bacon until golden brown, remove the bacon from the pan and return the pan to the heat.
Saute the carrots, onions, crush garlic, celery and butternut squash until golden in the remaining oil with a bit of seasoning, not too much, as the bacon is salty.
Return the smoked bacon to the pan and deglaze with the white wine, cook until all the caramelised bits that got stuck to the pan have dissolved and the wine becomes glossy around the vegetables.
Add the stock and bring the soup to a gentle simmer, cook for about 15 minutes, add the drained cooked borlotti beans.
Bring the soup back to the simmer and simmer for 10 minutes, add the shredded cavalo nero and simmer for a further 6 minutes, taste and adjust the seasoning if needed.
Serve this hearty broth with buttered chunky bread and lots of grated Parmesan cheese.
bacon recipe courtesy of: Madalene Bonvini-Hamel and Ross Pike, The British Larder: Inspirational recipe diary, October 22, 2009
150 grams smoked bacon cut into small lardons1 clove of garlic crushed1 carrot, 5mm dice1 large white onion, 5mm diced150 grams leek, 5mm dice150 grams celery, 5mm dice250 grams butternut squash, 5mm dice240 grams borlotti beans100ml dry white wine1.2 liters vegetable or white chicken stock100 grams cavalo nero shredded50ml olive oilsalt and freshly cracked black pepper
Prepare the bacon and vegetables: Cut the bacon into small lardons, I normally buy a chunky piece of bacon or pancetta, the smokey flavour is essential for the extra hearty taste. Wash the vegetables and cut the peeled carrot into roughly 5mm dice (you do not need to be precise with the measurements I'm only giving you an indication of the rough size required),? and do the same with the celery, onions, leek and butternut squash. Shred the cavalo nero and set aside.
If you used tinned borlotti beans then drain them; alternatively if you used dried borlotti beans soak them over night in 3 times the weight in water and cook them until tender before adding them to the soup.
Heat a large saucepan with the half? the oil and saute the bacon until golden brown, remove the bacon from the pan and return the pan to the heat.
Saute the carrots, onions, crush garlic, celery and butternut squash until golden in the remaining oil with a bit of seasoning, not too much, as the bacon is salty.
Return the smoked bacon to the pan and deglaze with the white wine, cook until all the caramelised bits that got stuck to the pan have dissolved and the wine becomes glossy around the vegetables.
Add the stock and bring the soup to a gentle simmer, cook for about 15 minutes, add the drained cooked borlotti beans.
Bring the soup back to the simmer and simmer for 10 minutes, add the shredded cavalo nero and simmer for a further 6 minutes, taste and adjust the seasoning if needed.
Serve this hearty broth with buttered chunky bread and lots of grated Parmesan cheese.
bacon recipe courtesy of: Madalene Bonvini-Hamel and Ross Pike, The British Larder: Inspirational recipe diary, October 22, 2009
2877. RUTABAGA SOUP with BACON and SAGE
yields 6-8 servings
2 tablespoons unsalted butter
1 medium-large onion, diced
salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
white pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.??bacon recipe courtesy of: Florence Fabricant,"Root Vegetables and Thanksgiving, a Match Made in Heaven," The New York Times, November 14, 2012
2 tablespoons unsalted butter
1 medium-large onion, diced
salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
white pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.??bacon recipe courtesy of: Florence Fabricant,"Root Vegetables and Thanksgiving, a Match Made in Heaven," The New York Times, November 14, 2012
Better with Bacon – Tuscan Bean Soup with Bacon & Sage
What is that in Prince’s bowl?? Could it be today’s featured recipe?
Oh Tuscan Bean Soup with Bacon & Sage – I would die 4 U.
Let’s get to it…
Tuscan Bean Soup With Bacon & SageIngredients:
Olive oil for frying 12 sage leaves + 1 tbsp (15 mL) chopped sage Salt to taste 1 onion, chopped 3 cups (750 mL) chicken stock Two 19-oz (540-mL) cans cannellini beans 2 tbsp (30 mL) sherry vinegar 1/4 lb (120 g) smoked bacon, cooked, crumbled Freshly ground pepper to tasteDirections:
Pour enough oil into medium skillet to generously coat bottom. Heat on medium-high until shimmery. In 2 batches, fry sage leaves until crisp and darkened, about 10 seconds. Drain on paper towels. Sprinkle with salt. Spoon 2 tbsp (30 mL) oil from skillet into medium pan. (Reserve remaining oil for other uses.) Heat on medium-high. Add onion and cook, stirring, 3 to 5 minutes, until softened but not browned, turning heat to medium if necessary. Add chopped sage and stir 10 seconds. Add stock and beans. Bring to boil, then reduce heat to medium-low and simmer 10 minutes. Stir in vinegar. In small batches, puree mixture in blender. Add salt and pepper. If necessary, return to pan and reheat on medium. Divide among 4 serving bowls. Sprinkle bacon bits into each bowl and garnish with sage leaves.Makes about 6 cups (1.5L).
via
Originally posted 2010-04-19 15:13:57.
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Yup, it’s fall. I can tell you that with the utmost certainty given the sheer amount of leaves on my front lawn.
As it gets “crisper” outside, your insides start craving some warm, hearty goodness. Maybe something like…
Maple Bacon Butternut Squash Soup
Ingredients:
Directions:
Preheat oven to 400 degrees. Place bacon slices on a rack and bake in the over until crisp, 15-20 minutes. Set aside on a paper towel to cool. Turn the oven up to 425 degrees. Spread the chopped squash on a foil lined sheet pan, drizzle with olive oil evenly, and lightly coat with kosher salt and black pepper. Roast the squash in the oven for 30 minutes, or until the squash begins to brown and is fork tender. Remove from the oven and set aside. Coat the bottom of a stockpot with olive oil over medium high heat. Add the diced onions, carrots, and celery and sweat for 5-7 minutes, stirring regularly. Add the garlic and shallots, and stir for 1-2 minutes. Add the chicken stock and vinegar to the pot and immediately add the squash, sage, thyme, caraway seeds, and bay leaves. Bring the pot to a boil and then reduce to a simmer. Cook the soup for at least 30-45 minutes. If your stockpot is high enough, you can use an immersion blender to puree until smooth. If not, you can do this in a blender or food processor in batches. Season with salt and pepper to taste. Chop the bacon and serve in the center of each bowl. Drizzle maple syrup over the bacon and enjoy.Recipe via Jon Watson, accessAtlanta’s Food & More blog, photo via finecooking.com
Originally posted 2011-11-03 19:46:24.
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makes 4 to 6 servings
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
2822. SMOKY MINESTRONE with BACON, TORTELLINI, and PARSLEY or BASIL PESTO
serves 6-8
3 tablespoons olive oil?
2 slices preservative-free, all-natural bacon, chopped into small pieces?
1 large onion, peeled and chopped?
2 large cloves of garlic, minced?
1 leek, trimmed and sliced thinly?
3 carrots, peeled and chopped?
2 ribs of celery, chopped?
1 zucchini, chopped?
1 potato, peeled and chopped?
4 cups vegetable or chicken stock, preferably homemade?
1 15 oz. can of cooked chickpeas, preferably organic?
1 28 oz. can of peeled San Marzano tomatoes, with juice?
salt?
1 cup kale, chopped fine?
1 9-ounce package of high quality, all-natural cheese tortellini?
aged balsamic vinegar, for drizzling, optional?
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.
Parsley or Basil Pesto?
1 cup loosely packed basil or parsley?
2 tablespoons pine nuts, toasted?
2 cloves garlic, peeled?
2 tablespoons grated Parmesan cheese?
1 tablespoon olive oil
Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.
bacon recipe courtesy of: WinnieAb (member), Food52.com
3 tablespoons olive oil?
2 slices preservative-free, all-natural bacon, chopped into small pieces?
1 large onion, peeled and chopped?
2 large cloves of garlic, minced?
1 leek, trimmed and sliced thinly?
3 carrots, peeled and chopped?
2 ribs of celery, chopped?
1 zucchini, chopped?
1 potato, peeled and chopped?
4 cups vegetable or chicken stock, preferably homemade?
1 15 oz. can of cooked chickpeas, preferably organic?
1 28 oz. can of peeled San Marzano tomatoes, with juice?
salt?
1 cup kale, chopped fine?
1 9-ounce package of high quality, all-natural cheese tortellini?
aged balsamic vinegar, for drizzling, optional?
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.
Parsley or Basil Pesto?
1 cup loosely packed basil or parsley?
2 tablespoons pine nuts, toasted?
2 cloves garlic, peeled?
2 tablespoons grated Parmesan cheese?
1 tablespoon olive oil
Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.
bacon recipe courtesy of: WinnieAb (member), Food52.com
Better with Bacon – Potato, Bacon and Ale Soup
After snowmagadon (let’s try spelling that again) Snowmageddon last night in SE Michigan, there couldn’t be a better time for a warm, hearty soup (with bacon)…
Thank goodness for this recipe from chef Christopher Deraiche, chef/part owner of Ottawa’s Wellington Gastropub. That’s up there in Can-na-da where they know something about the stick to your ribs goodness of a hearty broth!
Now doesn’t that just look good?!
Ingredients are in metric so consider yourself forewarned.
Recipe after the jump…
Potato, Bacon and Ale Soup
Ingredients:
1 cup Double-smoked bacon, diced 250 mL 1/2 Medium onion, peeled and medium diced 1/2 1/2 Leek, white part only, washed and sliced 1/2 1/2 Bulb of garlic, peeled and chopped 1/2 4 Potatoes, peeled and diced large 4 4 cups Chicken or vegetable stock 1 L 2 cups Ale 500 mL 2 tbsp Fresh thyme leaves 25 mL Pinch, grated nutmeg Salt and pepper, to tasteDirections:
In a large soup pot over medium heat, render bacon about 5 minutes. Add onion, leek and garlic, and sweat them 3 to 4 minutes. Add potatoes, stock, ale, thyme and nutmeg. There should be enough liquid to cover vegetables by about 2 inches (5 cm). If not, add more stock. Bring to a simmer and cook, uncovered, about 20 minutes. Working in batches, puree soup in a blender and pass through a sieve.- Note: For thinner soup, add more stock or beer. Serves 6.
recipe and photo via edmontonjournal.com
Originally posted 2010-02-10 19:44:52.
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