BLT Soup

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.

• Ready In: 35 mins
• Serves: 8

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

• Garnish

•  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.