Bacon Soup

Add bacon to pumpkin, squash, tomato, zucchini, potato, or spinach soup and it will be a hundred times better and beyond doubt memorable. Bacon is a secret ingredient that turns the ordinary into magical. Bacon can be used to enhance the flavor of a soup, or as a substitute to beef or chicken cubes. Bacon is also the perfect garnish for creamy soups and perfect for beans and chili.

When making beans or lentil soup, sauté the beans or lentils together with bacon. This will give a wonderful flavor and aroma to the beans and give it moisture and juiciness. Also, when you’re cooking with bacon, you don’t need to use any more oil since the grease from cooking it is enough to sauté other ingredients. A basic vegetable stock usually consists of carrots, celery, and onions. Add bacon to this and it will instantly taste more flavorful. Add potatoes and cook until tender then add water and cream to make a flavorful soup. Add white wine if you wish, and season with salt and pepper. Cook until the alcohol dissipates. Puree the whole using an immersion blender or a food processor until you get a delicately rich consistency. Pour the soup in bowls and sprinkle with bacon bits and chives then serve with some crusty bread for a really sumptuous snack or starter.

One of the best ever matches for soup is pumpkin and bacon. The beautiful orange color of pumpkin is simply compatible with the rich brown color of crisp bacon. As with the potatoes, you can sauté the diced up pumpkin together with bacon to flavor it, or cook them separately and add the bacon in the end. Add a dash of sour cream for a refreshing appetizer. Zucchini and bacon soup is a refreshing course that can be served either warm or chilled.