Instructions
4-5 slices bacon, diced
2 tablespoons butter
3 1/2 cups iceberg lettuce, cut into thin strips
1 cup plus 2 tablespoons flour
3 1/2 cups hot water
1 tablespoon plus 1 teaspoon chicken soup base
1 teaspoon ham soup base
3/4 cup diced tomatoes
Dash of ground nutmeg
Dash of cayenne pepper
1 cup half-and-half
Cook bacon in a heavy saucepan over medium heat until lightly browned. Remove bacon to drain on paper towels. In the bacon grease, add butter and heat until melted. Stir in lettuce and sauté for 2 minutes. Add flour, stirring until well blended and evenly cooked, about 2-3 minutes. Remove from heat. Stir in water, chicken and ham soup base, tomatoes, nutmeg and cayenne pepper. Heat to boiling, reduce heat and gently simmer for 6 minutes, stirring frequently. Add half-and-half, mixing well, and continue heating. Serve hot, garnished with bacon crumbles.
