BLT Soup II recipe
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- 5 slices bacon, diced 2 tablespoons margarine 3 ½ cups iceberg lettuce, julienned ⅝ cup all-purpose flour 3 ½ cups hot water 1 tablespoon chicken soup base ¾ cup chopped tomatoes 1 pinch ground nutmeg 1 pinch cayenne pepper 1 cup hot half-and-half cream
Nutrition Info
- 252.9 caloriescarbohydrate: 14.2 gcholesterol: 31.4 mgfat: 19.2 gfiber: 1.1 gprotein: 6.2 gsaturatedFat: 7.1 gservingSize: -sodium: 615.9 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions BLT Soup II
Directions
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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.