1/3 lb. bacon, diced
1 Tbsp. butter
1/3 head lettuce, julienne (2″ x 1 1/2″)
3 Tbsp. flour
1 1/4 quarts of hot water
3 chicken bouillon cubes
1 ham bouillon cube
1 (16 oz). can of tomatoes in puree, diced
1 pinch of ground nutmeg
1 pinch cayenne pepper
1 C. of half & half
Garnish: bacon crumbles, cherry tomato slices or buttered croutons

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