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
Directions
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.



















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By charlenelaine
Auburn, AL
on October 22, 2011
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Super tasty! I used turkey bacon and regular onions as substitutes and added a little salt and pepper at the very end. And thanks to the previous reviews I used Gold Medal Wondra instant flour and it came out perfect! So easy and delicious!
By tngal98
Knoxville
on October 21, 2011
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very good and easy to make will probably add a little salt next time. I was wondering about the topping (mayo and sour cream I didnt use it at all but was wondering if I missed something by not. Was thinking of just mixing the topping in with the soup and not use as a topping. Just wondering if anyone did this? Thanks
By laly_figueroa@y...
Isabela, PR
on September 26, 2011
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Loved it so much. Super easy to make, accessible ingredients. A winner! Will make it again and again.
Read all 87 reviews