Lettuce And Bacon Soup

• 1 lb thick slab bacon
• 1/4 cup flour
• 1 cup low-fat milk
• 3 cups cold water
• 2 eggs, beaten
• 10 cups leafy lettuce, washed and torn

1. In a large skillet fry the bacon until fully cooked but not crisp.
2. Remove bacon and fat from skillet, then return 1/4 cup of the fat to the pan.
3. Stirring constantly, add the flour and brown in fat to a deep golden brown.
4. Add the water carefully as it will splatter some (I find it splatters less if I dump all the water in quickly) and stir well. Then add the milk and bring to a rolling boil stirring frequently.
5. Add the lettuce and cut up bacon to the browned fat and flour mixture.
6. Bring back to a rolling boil, stirring contantly.
7. Add eggs to mixture making sure to stir it thoughout the soup.
8. Reduce heat to low and continue to cook for about 1/2 hour (until lettuce is cooked down).

bacon, flour, lowfat milk, cold water, eggs, leafy lettuce

Taken from www.food.com/recipe/lettuce-and-bacon-soup-163545 (may not work)