BLT Soup II

Ingredients

• 5 slices bacon diced
• 1 pinch cayenne pepper 
• 1 tablespoon chicken soup base 
• 0.6 cup flour all-purpose
• 1 pinch ground nutmeg 
• 1 cup half-and-half cream hot
• 3.5 cups iceberg lettuce julienned
• 2 tablespoons butter 
• 0.8 cup tomatoes chopped
• 3.5 cups water hot

Equipment

• sauce pan
• whisk

Directions

1. In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
2. Stir in the margarine and heat until melted.
3. Add lettuce and saute for 2 minutes over medium heat.
4. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes.
5. 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.