The husband was craving a BLT and soup, so I figured I make both into a single dish. This soup is amazingly similar to the sandwich we all love. I opted for cabbage instead of lettuce since I had some that desperately needed to be used. Don’t knock this soup until you try it. This recipe is great served with a nice warm dinner roll, and I must admit, as someone whom isn’t a fan of tomatoes, I actually loved this soup.
7 Pieces Bacon, diced small
2T Unsalted Butter
5 Green Onions, diced or sliced thin
2 3/4 C Cabbage, chopped small
1/4 C Flour (can use GF if needed)
4 C Chicken Stock (Broth will work)
3 C Cream (heavy, light, whipping they will all work)
3 T Plain Greek Yogurt
1 C Fresh Tomato, diced
1 1/2 C Canned Diced Tomato
1/8 tsp. Ground Allspice
Salt and Pepper to taste
-In medium-large pot, over medium low heat, cook bacon until slightly brown. Add in butter, once melted stir in onions and cabbage. Cook about 7 minutes or until cabbage is soft.
-Stir in flour, when bacon and veggies are coated, stir in chicken stock, yogurt and cream. When yogurt is melted and everything is blended well, add in remaining ingredients, bring to simmer, lower temperature and continue to simmer for 30 minutes. Allow to cool a bit before serving. Enjoy!