Soup Bacon Vegetable Soup recipe folding edges Soup recipe cook bacon, stirring often, until browned crisp simmer, uncovered cream cornstarch mushrooms thin-skinned potatoes chicken broth recipe Bacon Vegetable Soup cornstarch Pepper leaves

Ideal for a soup and sandwich supper, this soup owes its delicate look to pretty julienne strips of carrot and potato—a breeze to prepare in the food processor. A chiffonade of romaine let¬tuce strips garnishes each serving. (For a slightly thicker soup, stir in a mixture of cream and corn¬starch.).

INGREDIENTS

6 strips bacon,
coarsely chopped 1 medium-size onion
1/2 pound mushrooms
1 large carrot
2 medium-size thin-skinned potatoes
4 cups regular-strength chicken broth
1 bay leaf
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1/2 cup whipping cream (optional)
1 tablespoon cornstarch (optional) Pepper
5 large outer romaine lettuce leaves

METHOD

In a 5 to 6-quart kettle over medium-high heat, cook bacon, stirring often, until browned and crisp. Spoon off and discard all but 2 tablespoons drippings.

Insert metal blade. Chop onion as directed on page 13; leave in work bowl. Change to slicing disc and slice mushrooms as directed on page 13. Add vegetables to bacon and cook, stirring often, until onion is soft (about 7 minutes). Remove from heat.

Cut carrot into julienne strips as directed on page 12; set aside. Peel potatoes and cut into julienne strips as directed on page 15; stir into bacon mixture with carrot, broth, and bay leaf. (If you prefer a slightly thicker soup, stir together cream and cornstarch until smooth, and then stir into soup.)

Bring to a boil over high heat, stirring con¬stantly. Reduce heat and simmer, uncovered, stir¬ring occasionally, until carrot and potatoes are tender to bite (about 4 minutes). Season to taste with pepper.

Wipe work bowl, cover, and slicing disc dry with a paper towel. Remove cores from romaine leaves. Cut leaves into lengths to fit vertically in teed tube; divide into 2 stacks. Place one stack vertically in feed tube, folding edges in; slice. Repeat with remaining stack. Ladle soup into in¬dividual bowls; garnish with romaine strips. Makes about 6 1/2 cups (about 5 servings).