Salad soup

Salad Soup with Bacon and Garlic

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 4

If you're looking for a recipe for soup that combines tradition with a touch of innovation, then this salad soup is the perfect choice! Not only is it an excellent way to use fresh ingredients, but it is also a recipe that will remind you of family meals, full of flavors and stories. Salad soup with bacon and garlic is a comforting dish, ideal for chilly days, but also for moments when you want to impress guests with something unique.

Ingredients:
- 1 lettuce (preferably green or romaine)
- 3 slices of smoked bacon
- 3 tablespoons of oil (sunflower oil or olive oil for a more intense flavor)
- 4-5 cloves of garlic (adjustable according to preference)
- 3 tablespoons of flour
- 1/2 liter of milk (plant-based milk for a vegan version)
- 1 egg
- Vinegar to taste (white wine vinegar or balsamic vinegar, depending on preference)
- Fresh dill, chopped (about 2-3 tablespoons)

Nutritional benefits:
This soup is not only delicious but also packed with nutrients. Lettuce contains essential vitamins like vitamin K, which helps bone health, while bacon provides a protein boost. Garlic is known for its antioxidant and anti-inflammatory properties. Milk, rich in calcium, contributes to healthy bones.

Step-by-step preparation:

1. Preparing the lettuce:
Start by washing the lettuce under cold running water. Make sure to remove any impurities or insects. Once washed, cut the lettuce into thick strips, about 2-3 cm. This will add texture to the soup, allowing each piece to absorb the delicious flavors.

2. Brown the bacon:
In a deep pot, place the diced bacon. Heat it over medium heat until it becomes crispy and golden. This step is essential as the fat released from the bacon will add a rich flavor to your soup.

3. Add the lettuce:
Once the bacon is browned, add the lettuce strips to the pot. Gently stir to combine the ingredients. Add enough water to cover the lettuce (about 1-1.5 liters, depending on how thin or thick you want your soup) and salt to taste. Let it simmer on low heat for 30 minutes.

4. Prepare the roux:
In a separate pan, heat the oil over medium heat. Add the finely chopped garlic and let it brown slightly, being careful not to burn it (burnt garlic becomes bitter). Once the garlic is golden, add the flour. Stir constantly for 1-2 minutes to avoid lumps.

5. Add the milk:
While stirring, slowly pour in the milk, continuing to mix. This combination will thicken the soup and give it a creamy texture. Once the mixture is smooth, add it to the pot with the boiled lettuce. Let it simmer together for another 15 minutes.

6. Finishing the soup:
Finally, add vinegar to taste, a beaten egg (for a richer consistency), and the chopped fresh dill. Stir well to combine all the flavors and let it simmer on low heat for a few minutes.

Serving suggestion:
Serve the salad soup warm, with a slice of fresh bread or crispy croutons on top. A splash of vinegar can enhance the flavors, and a few fresh dill leaves can add a pleasant touch.

Possible variations:
If you want to personalize the recipe, you can add diced vegetables like carrots or celery for extra texture and nutrients. You can also replace the bacon with pancetta or even a plant-based substitute for a vegetarian version.

Frequently asked questions:
- Can I use other types of lettuce? Yes, you can experiment with different types of lettuce, such as iceberg or even cabbage.
- How long does the soup keep? This soup keeps well in the refrigerator for 2-3 days. It can be reheated on the stove or in the microwave.
- Is the soup suitable for vegans? You can adapt the recipe by omitting the bacon and egg, using fresh vegetables and flour for thickening instead.

Salad soup with bacon and garlic is more than just a recipe; it's a family story, a moment of comfort, and an explosion of flavors that will warm your heart. So, don’t wait any longer! Put on your apron and let’s make this delicious soup together! Enjoy!