• 5 slices bacon, diced
  • 2 tablespoons margarine
  • 3 1/2 cups iceberg lettuce, julienned
  • 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 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.

Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. 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.