Waiter, There’s Bacon in My Soup!

Bacon is one of my favorite ingredients. But a little goes a long way to flavor a soup or stew, or any dish that could use a strong, meaty taste.

I use bacon fat instead of olive oil or butter to saute vegetables when I start a soup. Bacon is an especially good match when I’m making a recipe with beans, potatoes, pasta or beef, but I wouldn’t use it for something delicate such as a fish stew or chicken broth.

Bacon also gives soups a long-cooked, smoky flavor--without the long cooking.

The following Swiss chard, bean and pepper soup is thick and chunky with beans. It is a rustic soup that would make a nourishing meal. Bacon, spinach and cheese soup is more like a chowder. Although it is satisfying as an entree, it can also serve as a first course to grilled chicken or fish. Both soups take less than an hour to prepare but taste like they’ve been simmering for hours.

SWISS CHARD, BEAN AND PEPPER SOUP

2 slices bacon, cut into 1-inch pieces

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

1 clove garlic, minced

1/2 teaspoon sweet paprika

1/2 pound Swiss chard, stems and leaves coarsely chopped

2 1/2 cups chicken broth

1 bay leaf

1 cup cooked and drained cannellini beans

Dash crushed dried sage

Salt

Freshly ground pepper

2 heaping tablespoons shredded Asiago cheese, optional

Brown bacon in medium pan. Drain on paper towels.

Add onion, sweet red pepper and garlic to bacon fat and saute over medium-low heat until tender, but not brown, about 5 minutes. Add paprika and cook 1 minute. Add Swiss chard and saute 1 minute over medium heat. Add chicken broth, bay leaf, beans and sage. Bring to boil. Reduce heat to low. Add bacon.

Cover and simmer until chard is tender, 15 to 20 minutes. Season to taste with salt and pepper. Discard bay leaf. Pour soup into 2 large soup bowls. Sprinkle each serving with 1/2 of cheese. Serve immediately. Makes 2 servings.

BACON, SPINACH AND POTATO SOUP

2 medium Yukon gold potatoes, quartered

3 bacon strips, cut into 1-inch pieces

Olive oil, optional

1 large shallot, minced

2 tablespoons flour

2 cups chicken broth

1/8 teaspoon ground nutmeg

2 packed cups trimmed spinach, cut into bite-size pieces

1/2 to 1 cup milk

Salt

Freshly ground pepper

Cook potatoes in pot filled with water to cover until tender, about 20 minutes. Drain well. Peel and dice potatoes. Set aside.

While potatoes are cooking, brown bacon in medium pan. Remove bacon with slotted spoon to drain on paper towels and set aside.

There should be 2 generous tablespoons bacon fat in pan (otherwise add some olive oil to make up difference). Add shallot to fat and saute until tender, about 5 minutes. Stir in flour to form paste. Gradually stir in broth, stirring constantly, and cook until thickened and smooth, 5 to 10 minutes. Add nutmeg. Stir in spinach, reserved potatoes and bacon. Simmer 10 minutes. Thin to desired consistency with milk. Heat through. Season to taste with salt and pepper. Makes 2 servings.