BLT Soup I Recipe
- 5 slices bacon, diced
- 2 tablespoons margarine
- 3 ½ cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
- 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 ground 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: 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.
step 3: 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!