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Friday, April 15, 2016

Blt Soup Ii

Ingredients

  • Servings: 6
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • 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.

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