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National
Award Winning "BLT" Soup
| INGREDIENTS |
NUMBER
OF PORTIONS |
|
|
|
25 |
50 |
100 |
| Chicken Stock |
3 Qt. |
6 Qt. |
3 gal. |
| Milk |
1 Qt. |
2 Qt. |
1 gal |
| V-8 juice |
3 cups |
1 ½
Qt. |
3 Qt. |
| Salt |
1 T |
2 T |
¼ cup |
| Mace |
pinch |
1/8 t |
¼ t |
| White Pepper |
½ t |
1 t |
2 t |
| Cayenne Pepper |
½ t |
1t |
2 t |
| Margarine |
8 oz. |
1# |
2# |
| Flour |
1 cup |
2 cup |
1 Qt. |
| Iceberg Lettuce |
1 head |
2 heads |
4 heads |
| Tomatoes |
2# 8 oz. |
5# |
10# |
| Henry House Bacon |
2# |
4# |
8# |
>>PROCEDURE
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Simmer chicken stock , milk,
V-8 juice, salt, mace, white pepper, and cayenne pepper together
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Mix margarine and flour together
to make roux. Cook for 10 minutes. Do Not Brown.
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Add roux to hot liquid.
Stir until smooth.
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Dice bacon in ½ pieces
and saute crisp. Drain off bacon fat and reserve. Add crisp pieces to soup.
-
Peel tomatoes. Dice into
½ inch cubes.
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Shred lettuce
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Saute tomatoes and lettuce in
reserve bacon fat until 2/3 cooked. Drain fat and discard.
-
Add drained tomato and lettuce
to soup. Mix thoroughly.
-
Simmer 30 minutes and serve.
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