Bl&t bisque
1 Servings
Ingredients
| Quantity | 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 | 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 |
| Salt; red pepper and black pepper, to taste | ||
| ½ | teaspoon | Tabasco |
Directions
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