BLT Soup II recipe

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Ingredients

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 calories
carbohydrate: 14.2 g
cholesterol: 31.4 mg
fat: 19.2 g
fiber: 1.1 g
protein: 6.2 g
saturatedFat: 7.1 g
servingSize: -
sodium: 615.9 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Great on a cold winter night. Garnish with crumbled bacon bits.

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