Ingredients

5 slices bacon, finely diced, plus crisp crumbles bacon, for
garnish
1/2 cup diced green onions
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream

1/4 cup mayonnaise
1/4 cup sour cream

Instructions

In a 3-quart pot, cook the bacon over
medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add
the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the
flour into the pot, then stir it in until well blended. Remove the pot from the heat and
add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring
constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix
well.

Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of
mayonnaise mixture topped with crumbled bacon.