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BLT Soup II

SUBMITTED BY: Lonnie Thomson

"Great on a cold winter night. Garnish with crumbled bacon bits."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
  2. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2003 by MX2003
I like this recipe and I found it very tasty...

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 276

  • Total Fat: 22.1g
  • Cholesterol: 31mg
  • Sodium: 597mg
  • Total Carbs: 14g
  •     Dietary Fiber: 1.1g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

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