Here is the way to make one of my most favoritest tasty creations:
BLT Soup Recipe
Rough chop 6 slices of bacon, render until cooked but NOT too crispy.
Chop 1 whole celery bunch, excluding the last 3-4 inches but including the little baby leaves in the center…
Slice 2 leeks and mince about 3 cloves of garlic, add to bacon and saute about 10 minutes.
Don’t my leeks look like lips? lol
Dice 3 large creamy taters, I like yukon golds….
We will say these represent our potato bread in our BLT.
Pour enough chicken or mushroom broth combined with a little water to cover them in a stockpot. Boil.
Add the leek mixture and salt, pepper, thyme, celery seed and a couple bay leaves. Bring back to boil.
In a bowl, mix 1/2 cup flour with a cup of milk. Slowly pour into stockpot while stirring. Turn down, cover and let simmer.
Simply slice in half a variety of small cherry, grape and pear tomatoes. About 2 pints. I like the heirlooms because they taste good.
I hated tomatoes my whole life until I came to hippyland and tasted organic heirloom tomatoes. They are different and BEAUTIFUL! I can’t help but take pictures! Look at these! They look like pomegranates!
Add to your soup.
Cook another 5-10 minutes on low and stir gently, so you don’t destroy your beautiful little tomatoes.