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8 servings
Ingredients:
5 slices bacon, diced2 tablespoons margarine3 1/2 cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo5/8 cup all-purpose flour3 1/2 cups hot water1 tablespoon chicken soup base3/4 cup chopped tomatoes1 pinch ground nutmeg1 pinch ground cayenne pepper1 cup hot half-and-half cream
Instructions:
In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes.Do not drain fat.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.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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