 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
From the rare cookbook, The Pheobe Snow Cookbook, authored by a Mountain Lakes caterer who's name escapes me. Everyone who's tried this says it really does taste like a BLT. Ingredients:
1/3 lb bacon, diced |
1 tablespoon butter |
1/3 head iceberg lettuce, julienne (2 x 1 1/2 ) |
3 tablespoons flour |
1 1/4 quarts hot water |
3 chicken bouillon cubes |
1 ham bouillon cube |
1 (16 ounce) 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 |
Directions:
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.
|
|