Ingredients

The following ingredients have 6 Servings
  • 5 slices bacon (diced)
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 3 1/2 cups escarole
  • 1/2 cup flour
  • 3 1/2 cups water
  • 1 teaspoon chicken boullion
  • 3/4 cup tomatoes (chopped)
  • 1 pinch nutmeg
  • 1 pinch cayenne
  • 1 teaspoon House Seasoning blend
  • 1 cup half and half
  • 2 slices bread
  • Reserved bacon fat

Instruction

  • Heat dutch oven over medium high heat.
  • Add bacon and cook until crispy.
  • Remove bacon from pot and drain on paper towels; reserve 1 teaspoon of bacon fat.
  • Melt butter in pot.
  • Add garlic and saute until fragrant (about 10 seconds)
  • Add flour and stir until a paste forms.
  • Add water and bouillon; stir until it's combined with flour mixture.
  • Add tomatoes, escarole, nutmeg, cayenne and house seasoning blend.
  • Bring to a boil, reduce heat and simmer for 6 minutes.
  • Add half and half and stir to combine.
  • Stir in bacon.
  • Top with croutons.