BLTSoup

• 6 slices bacon, diced small
• 1 ounce margarine
• 14 head lettuce, julienne
• 9 tablespoons flour
• 12 ounces hot water
• 2 tablespoons chicken bouillon (*)
• 1 large fresh tomato, diced medium
• 2 pinches ground nutmeg
• 1 pinch ground red pepper
• 8 ounces half-and-half

1. In a heavy pan over medium heat, cook bacon until lightly browned.
2. Do not drain fat!
3. And margarine and heat until melted.
4. Stir in lettuce and saute 2 minutes.
5. Add flour, stirring until well blended, and evenly cooked 2-3 minutes.
6. Remove from heat.
7. Stir in water and chicken bouillon, tomatoes, nutmeg and red pepper.
8. Heat to boiling.
9. Reduce heat and gently boil 6 minutes, stirring occasionally.
10. Add half and half cream, mixing well.
11. Heat to simmering, stirring often.
12. Serve hot.
13. Garnish with croutons or bacon crumbles.
14. Makes 4 servings.
15. *Isubstituted canned chicken broth for the water and the bouillon.

bacon, margarine, head lettuce, flour, water, chicken bouillon, tomato, ground nutmeg, ground red pepper

Taken from www.food.com/recipe/bltsoup-103382 (may not work)