Recipe BLT Soup II (Soup)

Required Ingredients:

• 5 slices bacon, diced
• 2 tablespoons margarine
• 3 1/2 cups iceberg lettuce, julienned
• 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 cayenne pepper
• 1 cup hot half-and-half cream

Preparing/Cooking:

• In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes.
• Do not drain fat.
• 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.

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