Post by dpt13 on Jan 18, 2009 17:09:49 GMT -5
A requested soup recipe. If you are counting calories or watching your cholesterol, you may want to skip this one. It is for eating directly, not for sitting on the back burner all day.
6 strips bacon, diced in small pieces
1 oz margarine
1/4 lg head Iceberg lettuce, cut julienne-style
9 Tbs all purpose flour
12 oz hot water
2 Tbs chicken bouillon
1 large fresh tomato, diced in medium pieces
2 pinches ground nutmeg
1 pinch ground red pepper
8 oz Half & Half cream
In heavy pan, over medium heat, cook bacon until lightly browned. Do Not Drain Fat. Add margarine and heat until melted. Stir in lettuce and saute 2 minutes. Add flour, stirring until well blended, and evenly cooked 2-3 minutes. Remove from heat. Stir in water, chicken base, tomato, nutmeg and red pepper. Heat to boiling. Reduce heat and gently boil 6 minutes, stirring occasionally. Add Half & Half, mixing well. Heat to simmering, stirring often. Serve hot. Garnish with croutons or bacon crumbles. Makes 4 servings.
From the Market Street Grill in Wabash, Indiana.
6 strips bacon, diced in small pieces
1 oz margarine
1/4 lg head Iceberg lettuce, cut julienne-style
9 Tbs all purpose flour
12 oz hot water
2 Tbs chicken bouillon
1 large fresh tomato, diced in medium pieces
2 pinches ground nutmeg
1 pinch ground red pepper
8 oz Half & Half cream
In heavy pan, over medium heat, cook bacon until lightly browned. Do Not Drain Fat. Add margarine and heat until melted. Stir in lettuce and saute 2 minutes. Add flour, stirring until well blended, and evenly cooked 2-3 minutes. Remove from heat. Stir in water, chicken base, tomato, nutmeg and red pepper. Heat to boiling. Reduce heat and gently boil 6 minutes, stirring occasionally. Add Half & Half, mixing well. Heat to simmering, stirring often. Serve hot. Garnish with croutons or bacon crumbles. Makes 4 servings.
From the Market Street Grill in Wabash, Indiana.
