CHEF AL LEVINSOHN
| Serves 6 | ||
| ½ cup½ cup½ cup
19oz 2 qts 1 teas 1# ½ head |
Onions diced Bell Peppers dicedCelery diced
Tomatoes, canned diced in juice Chicken stock or broth Cumin ground Bacon, crisp, chopped Iceberg lettuce, cut into 1” squares Salt & Pepper to taste
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| Procedure Sweat vegetables in a 4qt stock pot until tender. Rough chop canned tomatoes and add with juice to vegetables. Bring mixture to a simmer, add chicken broth and cumin. Simmer on low heat for 15min. Add crisp bacon and lettuce. Serve soup topped with croutons and a dollop of mayonnaise. Turn into a clubhouse soup by adding sliced grilled chicken or turkey. |
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