BLT Soup I Recipe

BLT Soup I Recipe

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