BLT Soup II Recipe
- 5 slices bacon, diced
- 2 tablespoons margarine
- 3 ½ cups iceberg lettuce, julienned
- ⅝ cup all-purpose flour
- 3 ½ cups hot water
- 1 tablespoon chicken soup base
- ¾ cup chopped tomatoes
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 1 cup hot half-and-half cream
step 1: In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
step 2: Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken soup base and tomato. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently. Reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. Stir in the half and half and serve hot.