• 5 slices bacon, diced
  • 2 tablespoons margarine
  • 3 1/2 cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
  • 5/8 cup all-purpose flour
  • 3 1/2 cups hot water
  • 1 tablespoon chicken soup base
  • 3/4 cup chopped tomatoes
  • 1 pinch ground nutmeg
  • 1 pinch ground cayenne pepper
  • 1 cup hot half-and-half cream


In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.

Add butter or margarine and heat until melted. Stir in lettuce and saute 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat.

Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits. ENJOY!