 |
BLT Soup Recipe | |
American Soup | |
|
Ingredients:
1 lb. bacon, diced4 oz. margarine or butter 1 - 1 lb. 6 oz. (1 large head) Iceberg lettuce, julienne cut, 1 1/2 to 2 inches long 10 oz. all purpose flour 3 1/2 qts. water, hot 3 oz. chicken base 1 oz. ham base 1 lb. (3 med.) fresh tomatoes (medium diced) 1/4 tsp. nutmeg, ground 1/8 tsp. red pepper, ground 1 qt. half-and-half cream
Directions:
In a heavy saucepan over medium heat, cook bacon until lightly browned; do not drain fat. Add margarine and heat until melted. Stir in lettuce and sauti 2 minutes. Add flour, stirring until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat. Stir in water, chicken base, ham base, tomatoes, nutmeg, and red pepper. Heat to boiling. Reduce heat and gently boil 6 minutes, stirring occasionally. Add half-and-half cream, mixing well. Heat to simmering, stirring frequently. Serve hot garnished with bacon crumbles, cherry tomatoes slices or buttered croutons. Yield: 1 1/2 gallons. | |