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6 servings
Ingredients:
5 slices bacon, diced2 tablespoons margarine3 1/2 cups iceberg lettuce, julienned5/8 cup all-purpose flour3 1/2 cups hot water1 tablespoon chicken soup base3/4 cup chopped tomatoes1 pinch ground nutmeg1 pinch 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.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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