BLT Soup Recipe Bacon and tomato soup with braised greens

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What's better than a BLT? Bacon lettuce and tomato soup. This week on food deconstructed we took everyone's lunchtime favorite, the sandwich, and turned it into another lunch time classic, soup. This rich tomato soup is beautifully accented with bacon and braised greens, turning a warm weather classic into something perfect for cold winter days
EQUIPMENT:
-knife
-cutting board
-measuring stuff
-large pot
-slotted spoon
-wooden spoon
-ladle
-microplane (to grate nutmeg)
INGREDIENTS:
7 slices bacon, finely diced, reserve ¼ cup crumbled for finish
1/2 cup diced green onions
1/2 cup onion, minced
4 cloves garlic, sliced
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup wondra flour
3 1/2 cups fresh or canned chicken broth,
1 cup diced fresh tomatoes
1 teaspoon sugar
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon red pepper flakes
1 cup heavy cream
Crouton toasted in bacon fat, sprinkled with parm and bacon cheese
PREPARATION
1. In large pot, cook bacon until crisp. Remove 1/4 cup of bacon.
2. Add onion and green onions to bacon. Saute til ender.
3. Add garlic and butter. Cook until very fragrant.
4. Toss in the lettuce and sauté.
5. Sprinkle wondra flour in and saute 1 minute more.
6. Add broth and tomatoes, bring to simmer.
7. Add seasoning, cook for 15 minutes.
8. Add heavy cream, bring to a simmer.
9. Serve with crouton and crumbled bacon (some diced chive too if you want).
ABOUT FOOD DECONSTRUCTED:
Each week on Food Deconstructed, chef Adrian Bustamante deconstructs one of the world's favorite foods to its basic parts puts them back together in exciting, unexpected, and sometimes strange ways. Tune in each week to see if your food gets deconstructed and to see what Adrian transforms it into.

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This looks delicious. Thanks for this amazing recipe!! I'll be trying it out very soon