BLT SOUP II

BLT Soup II image

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

Provided by Lonnie Thomson

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

Time 45m

Yield 6

Number Of Ingredients 10

Previous Next

Ingredients

5 slices bacon, diced
2 tablespoons margarine
3 ½ cups iceberg lettuce, julienned
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 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.
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.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 14.2 g, Cholesterol 31.4 mg, Fat 19.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 615.9 mg, Sugar 1.7 g