BLT Soup

• 13 lb bacon, diced
• 1 tablespoon butter
• 13 head lettuce, julienne (2-inch x 1 1/2-inch)
• 3 tablespoons flour
• 1 14 quarts hot water
• 3 chicken bouillon cubes
• 1 ham bouillon cube
• 1 (16 ounce) can tomatoes in puree (diced)
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 1 cup half-and-half cream

1. In a large stockpot, saute bacon until lightly brown.
2. Do not drain the fat.
3. Add butter and heat.
4. Stir in lettuce and saute for 2 minutes.
5. Add flour mixing well and saute 2 to 3 minutes.
6. Remove from heat and slowly stir in hot water, chicken and ham bouillon cubes, tomatoes, nutmeg and cayenne pepper.
7. Heat to boiling.
8. Reduce heat and simmer for 6 to 8 minutes, stirring occasionally.
9. Add half and half and heat to simmering.
10. Garnish and serve.
11. Garnish: bacon crumbles, cherry tomato slices or buttered croutons.

bacon, butter, head lettuce, flour, water, chicken, ham bouillon cube, tomatoes, ground nutmeg, cayenne pepper, cream

Taken from www.food.com/recipe/blt-soup-345577 (may not work)