Bl&t bisque

Yield: 1 Servings

Measure Ingredient
1½ cup Romaine lettuce
1½ cup Red leaf lettuce
6 slices Bacon
½ cup Butter
½ cup Chopped onion
½ cup Chopped celery
¼ cup Chopped bell pepper
1 tablespoon Minced garlic
½ cup Sliced mushrooms
6 \N Cherry tomatoes; halved
1 quart Chicken stock
½ cup Flour
½ pint Heavy cream
¾ cup Grated Cheddar cheese
½ cup Chopped green onions
2 tablespoons Chopped parsley
\N \N Salt; red pepper and black pepper, to taste
½ teaspoon Tabasco

This recipe is from Roger's Cajun Cookbook - Favorites by Vernon Roger.

Vernon is a local news guy and, while I have not tried this yet, I did see him make it on T.V. one day and it looked delicious. Hope you enjoy.

Cook bacon in black skillet until brown. Remove all but 1 tablespoon drippings from skillet. Add butter. Add onion, celery, bell pepper and garlic. Saute' 6 - 7 minutes. Add flour and stir constantly to make a white roux.

Add chicken stock, stirring constantly. Add cream, Tabasco and cheese.

Simmer until cheese melts. Add tomatoes, green onions and parsley; simmer 7 minutes. Add lettuce and simmer 2 minutes.

Posted to recipelu-digest Volume 01 Number 512 by Cooca2<Cooca2@...> on Jan 13, 1998

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