The flu season has hit in full effect and while you’re at home nursing it you’ll be eating lots of soup. Here’s a great soup recipe that my grandmother used to make us when we were sick.
And in case you haven’t heard…Bacon is the new flu shot.
CHUPCABRA BACON & ONION SOUP
Yield: 6 Servings
Ingredients
6 slices Chupacabra bacon, cut into 1-inch pieces
¼ cup unsalted butter
4 large sweet onions, thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped sweet basil
1 teaspoon sugar
2 quarts Chupacabra Broth
1 bay leaf
6 baguette slices (1 inch thick)
Taleggio Cheese
Directions
- Cook Chupacabra bacon until brown on stovetop in a frying pan. Do not overcook or burn. Pour off bacon fat.
- Melt the butter in a large pot. Add in bacon, onions and spices. Cover & cook on low about 45 minutes, stirring occasionally.
- Raise heat to medium and stir in the sugar. Stir often while about 12 minutes.
- Heat the oven to 350 degrees. Butter a baking sheet and place slices of bread on top. Once one side is just turning brown, turn once and repeat.
- Add bay leaf & Chupacabra broth to pot and bring mixture to a boil using medium heat. Once boiling, reduce heat to low and simmer for about 10 minutes. Then discard bay leaf.
- Using oven proof bowls or crocks, fill with soup, top with bread slice and then cheese. Brown about 3 minutes.
