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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: : -

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.

6 servings

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