BLT Soup

Total Time

35 Minutes

Servings

8

Ingredients

• 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 plain 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 single cream

Instructions

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 sauté 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.