1 head of Iceberg or Romaine Lettuce
1 lb bacon (diced and fried)
3 large tomatoes (diced medium)
1 sweet onion (diced small)
2 quarts au jus stock
2 quart chicken stock
1 qt. half and half
1 pt. heavy cream
olive oil
butter
flour
Soup Base:
1 cup mayonnaise
1 tbsp ground sage
2 cups croutons
1/2 head of lettuce (from above)
2 tomatoes, diced (included above)

In a large skillet sauté in olive oil and bacon until crispy. Remove and add onions. Sauté until tender, adding 1/2 of lettuce, tomatoes, and bacon, setting the rest aside for later. Sauté until lettuce is wilted.

In a large stock pot add: au jus stock, chicken stock, cream, half and half, and sauté mix from large skillet. Bring to almost a boil. Thicken with a roux (1 lb butter to 1 lb flour then cooked). It will only take about 4 to 6 tbsp of roux, so you won't have to make the entire batch. Cook for about 20 minutes until thick (about the equivalent to a runny cheese sauce).

Soup base: In a separate bowl, combine the rest of bacon, lettuce, tomatoes, sage, mayonnaise, and croutons.

To serve: add about 3 tablespoons to bottom of bowl and pour soup over top.

Very unique flavor and texture. People will love this recipe. Will feed approximately 12 people.

Submitted by: C