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BLT SOUP (BACON, LETTUCE AND TOMATO) 
1 lb. bacon, diced
4 oz. butter
1 - 1 lb. 6 oz. (1 large head) Iceberg lettuce, julienne cut, 1 1/2 to 2 inches long
10 oz. all purpose flour
3 1/2 qts. water, hot
3 oz. chicken base
1 oz. ham base
1 lb. (3 med.) fresh tomatoes (medium diced)
1/4 tsp. nutmeg, ground
1/8 tsp. red pepper, ground
1 qt. Half and Half cream

In a heavy saucepan over medium heat, cook bacon until lightly browned; do not drain fat. Add butter and heat until melted. Stir in lettuce and saute 2 minutes. Add flour, stirring until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat. Stir in water, chicken base, ham base, tomatoes, nutmeg, and red pepper. Heat to boiling. Reduce heat and gently boil 6 minutes, stirring occasionally. Add Half and Half cream, mixing well. Heat to simmering, stirring frequently. Serve hot garnished with bacon crumbles, cherry tomatoes slices or buttered croutons. Yield: 1 1/2 gallons.
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