blt soup i

Ingredients

• Servings: 8
• 5 slices bacon, diced
• 2 tablespoons margarine
• 3 1/2 cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
• 5/8 cup all-purpose flour
• 3 1/2 cups hot water
• 1 tablespoon chicken soup base
• 3/4 cup chopped tomatoes
• 1 pinch ground nutmeg
• 1 pinch ground cayenne pepper
• 1 cup hot half-and-half cream

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• in a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. do not drain fat.
• add butter or margarine and heat until melted. stir in lettuce and saute 2 minutes. blend in flour with a wire whisk. stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. remove from heat.
• add hot water, chicken soup base, tomatoes, nutmeg, and red pepper. heat to boiling, stirring frequently. reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. add cream, mixing well. heat to simmering, stirring frequently. serve hot, garnished with crumbled bacon bits. enjoy!