Blt And P Bacon Leek Tomato And Potato Soup Rachael Ray Recipe 445

Steps:

• Heat a medium soup pot over medium-high heat.
• Add a small amount of EVOO and the bacon.
• Cook the bacon until brown and crisp.
• Remove the bacon to drain on a paper towel-lined plate.
• Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
• Take peeled carrots and lay flat on cutting board.
• Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
• Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
• Add the chips to celery and continue to stir.
• Cut leeks lengthwise and then into 1/2 inch half moons.
• Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
• When the leeks are separated and clean, shake off water and add to celery and carrots.
• Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
• While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
• Cut each potato into thirds across.
• Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
• Now adding stock to vegetables, bring to a boil.
• Reduce heat then add potatoes and tomatoes.
• Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
• Add bacon and parsley, stirring.
• Adjust seasonings to taste (don't forget to remove bay leaf).
• Serve immediately.
• Enjoy!;).

Steps:

• Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot. Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice or shred. Strain and reserve about 5 cups of the poaching liquid.
• Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve.
• Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst. Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.
• To reheat the soup: Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water.

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

Steps:

• Heat a grill pan or grill to medium-high heat.
• Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
• Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
• While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
• Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
• Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
• Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
• On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.

Steps:

• Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
• Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
• Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

Steps:

• Preheat the oven to 300 degrees F.
• Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
• Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
• While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.
• Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.
• Meanwhile, cut slab bacon into 1/4-inch slices, making fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat. Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper.
• Pour the remaining tablespoon of vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• Tear the chicory into bite-sized pieces, and julienne the endive. Put the greens in the same bowl you tossed the bread in. Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg. Season salad with more salt and cracked pepper.
• To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.

Steps:

• 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the spaghetti and cook 1 minute shy of al dente. Remove a ladle of the pasta water and reserve. Drain the pasta and set aside.
• Meanwhile, chop and reserve 1 lead lettuce. Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese. Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto. Transfer the pesto to large pasta serving bowl and reserve.
• Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the leeks and garlic and saute until wilted, 3 minutes. Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan. Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient. Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute.
• Add the ladle of the reserved pasta water to the pesto. Add the pasta to the bowl along with the tomatoes and leeks. Toss for 1 minute, and season with salt and pepper, if needed. Douse the pasta the lemon juice and garnish with the reserved chopped lettuce. Serve with extra cheese for topping.

Steps:

• Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.
• Heat soup pot over medium heat.
• Add EVOO, leeks, bay leaf and salt and pepper.
• Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
• Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
• Remove bay leaf. Serve.

Steps:

• In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.