BLT SOUP I

BLT Soup I image

Great on a cold winter night. Garnish with crumbled bacon bits.

Provided by Lonnie Thomson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

5 slices bacon, diced
2 tablespoons margarine
3 ½ cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
⅝ cup all-purpose flour
3 ½ cups hot water
1 tablespoon chicken soup base
¾ cup chopped tomatoes
1 pinch ground nutmeg
1 pinch ground cayenne pepper
1 cup hot half-and-half cream

Steps:

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!

Nutrition Facts : Calories 189.6 calories, Carbohydrate 10.7 g, Cholesterol 23.5 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 461.9 mg, Sugar 1.2 g