A delicious soup that features the sweetness of carrots and orange with the salty crispness of crumbled bacon.
Tonight’s dinner is a first for this little family.
I’m going to attempt to place a vegetable based soup onto the table and just sit back and see what happens.
As you know, we are a chicken-loving family. There’s nothing wrong with that of course, but with temperatures approaching the mid-eighties here I was thinking of something a little lighter for this week’s menu.
To satisfy the meat-a-tarians who reside with me, I’ve made the soup with chicken stock, sauteéd the carrots, onions and garlic in bacon fat (high fives all around) and topped the soup with some crumbled bacon.
There will be bread.
Yes, a large crusty loaf of Italian bread will make its way to the table to soften the blow of this brightly colored soup. I fully expect…
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