Recipe

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• 1/3 lb bacon, diced
• 1 tbsp butter
• 1/3 head iceberg lettuce , julienne (2 x 1 1/2 )
• 3 tbsp flour
• 1 1/4 quarts hot water
• 3 chicken bouillon cubes
• 1 ham bouillon cube
• 1 (16 oz) can tomato puree, diced
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 1 cup half-and-half
• bacon, crumbled or sliced cherry tomatoes or buttered crouton

• 1 In a large stockpot, sauté bacon until lightly brown.
• 2 Do not drain the fat.
• 3 Add butter and heat.
• 4 Stir in lettuce and sauté for 2 minutes.
• 5 Add flour mixing well and sauté 2 to 3 minutes.
• 6 Remove from heat and slowly stir in hot water, chicken and ham bouillon cubes, tomatoes, nutmeg and cayenne pepper.
• 7 Heat to boiling.
• 8 Reduce heat and simmer for 6 to 8 minutes, stirring occasionally.
• 9 Add half and half and heat to simmering.
• 10 Garnish and serve.