1 lb. bacon
1/2 c. butter
1 lb., 6 oz. (1 lg. head) julienne cut lettuce
1 1/4 c. flour
3 1/2 qts. hot water
3 oz. chicken base
1 oz. ham base
1 lb. fresh tomatoes, med. diced
1/4 tsp. nutmeg
1/8 tsp. red pepper
1 qt. Half and Half

1. In a heavy sauce pot over medium heat, cook bacon until lightly browned; do not drain fat.

2. Add butter and heat until melted. Stir in lettuce and saute 2 minutes.

3. Add flour, stirring until well blended and evenly cooked, about 2 to 3 minutes.

4. Stir in water, chicken base, ham base, tomatoes, nutmeg and red pepper. Heat to boiling. Reduce heat and gently boil 6 minutes, stirring occasionally.

5. Add Half and Half cream, mixing well. Heat to simmering, stirring frequently.

6. Serve hot garnished with bacon crumbles, cherry tomato slices or buttered croutons.

Makes approximately 192 ounces.