Serves 10 to 12. Recipe is by Johnny “Jambalaya” Percle.
Bacon, Lettuce and Tomato Soup
1 lb. bacon, cut into 1-inch pieces
1/2 lb. (2 sticks) butter
6 large tomatoes, cut into wedges
2 tbls. Pickapeppa Sauce
2 tbls. Lea & Perrin’s Worcestershire Sauce
2 tbls. Tony Chachere’s Original Creole Seasoning
1 (10.5-oz.) can cream of asparagus soup
1 qt. half-and-half
1 head lettuce, cut into 1-inch pieces
1. Cook bacon in large saucepan. Remove bacon before crisp and set aside.
2. Add butter to bacon drippings and tomato wedges. Add Pickapeppa, Worcestershire sauce and Tony’s seasoning. Simmer 30 minutes.
3. Blend in asparagus soup and simmer 10 minutes. Add half-and-half and heat through, but do not allow to boil. Add bacon back to soup. Serve in bowl over lettuce wedge.