October 2, 2014

  • Cream of Bacon and Butter Soup

    I invented a new soup today.

    2 cups of chicken stock
    4 slices of bacon cooked and crumbled
    1 pint cream
    1/4 cup chopped carrots
    1/4 cup chopped celery
    2 cloves of diced garlic
    1/4 cup chopped onion
    2 tablespoons of butter
    salt and pepper to taste

    Simmer the vegetables in the chicken stock until tender
    Add the cream and bacon
    Serve in individual soup tureens with a pat of butter

    Serves 2-3

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