Bli Soup

Everyone loves a BLT, that classic sandwich of bacon, lettuce, and tomato on toast. This soup is a takeoff on that idea, but it’s made with escarole rather than iceberg lettuce. Serve it with a sprinkling of croutons to give it a nice crunch.

SERVES 6

INGREDIENTS:

• 2 tablespoons unsalted butter
• 1 cup finely chopped sweet onion, such as Vidalia
• Two 14-ounce cans tomato puree
• 1 large head escarole, tough stems trimmed and leaves chopped
• 3 cups chicken stock or store-bought chicken broth
• 1 cup heavy cream
• Salt and freshly ground black pepper (optional)
• 8 slices bacon, cooked until crisp and crumbled, for garnish
• Garlic croutons for garnish

GARLIC CROUTONS:

• 6 cups French bread cubes (½-inch cubes; 1 or 2 baguettes)
• ½ cup extra-virgin olive oil
• ½ teaspoon garlic salt
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Pinch of cayenne pepper
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sweet paprika

INSTRUCTIONS:

1. Melt the butter in the pressure cooker over medium-high heat. Add the chopped onion and sauté for 2 minutes, or until it begins to soften.
2. Add the tomato puree, escarole, and chicken stock to the pressure cooker. Lock the lid in place and cook at high pressure for 10 minutes.
3. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
4. Stir in the heavy cream. Taste the soup for seasoning and add salt and pepper if necessary.
5. Warm the soup and serve garnished with the crumbled bacon and garlic croutons.

GARLIC CROUTONS:

1. Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper, aluminum foil, or a silicone baking liner. Spread out the bread cubes on the baking sheet in a single layer.
2. In a 2-cup measuring cup, stir together the olive oil, garlic salt, oregano, basil, cayenne pepper, black pepper, and paprika. Pour the mixture over the bread cubes and toss to coat them evenly.
3. Bake the croutons for 20 minutes, turning them halfway through the cooking time. They should be firm and golden brown.
4. Remove the baking sheet from the oven and let the croutons cool before using them in salads, soups, or as a tasty snack.

NOTE:

• If you would like to omit the heavy cream in this dish, you can add another cup of chicken stock. The soup won’t be nearly as luxuriously creamy, but it will still be delicious.