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Ingredients

5 slices bacon, diced 2 tablespoons margarine 3 ½ cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo 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 ground cayenne pepper 1 cup hot half-and-half cream

Nutrition Info

189.6 calories carbohydrate: 10.7 g cholesterol: 23.5 mg fat: 14.4 g fiber: 0.8 g protein: 4.6 g saturatedFat: 5.3 g servingSize: - sodium: 461.9 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
Add butter or margarine and heat until melted. Stir in lettuce and saute 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat.
Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits. ENJOY!

8 servings

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