About this recipe:If you love BLTs and soups, you'll love this recipe. Bacon is simmered with lettuce and tomatoes in a creamy chicken stock. Serve with a bread roll for lunch or dinner.
5 rashers streaky bacon, diced
2 tablespoons margarine
200g iceberg lettuce, finely sliced
80g plain flour
850ml hot water
1 tablespoon chicken stock granules
135g tomatoes, chopped
1 pinch ground nutmeg
1 pinch cayenne pepper
250ml hot single cream
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Method Prep:15min › Cook:30min › Ready in:45min
In a heavy 3-litre saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken stock granules and tomatoes. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently. Reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. Stir in the single cream and serve hot.