Lettuce Soup

1. 1

   In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).

2. 2

   Remove bacon from skillet leaving the fat in the pan.

3. 3

   Allow the fat to brown (slightly).

4. 4

   For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.

5. 5

   Stirring constantly, brown flour in fat to a deep golden brown.

6. 6

   Allow to cool slightly so as not to curdle the milk when added.

7. 7

   Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.

8. 8

   Bring to rolling boil stirring constantly.

9. 9

   Add torn up lettuce and cut up bacon to the browned fat and flour mixture.

10. 10

    Bring back to a rolling boil, stirring constantly.

11. 11

    Add eggs to mixture making sure to stir it throughout the soup.

12. 12

    Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).

13. 13

    Salt to taste.

14. 14

    Serve with a crusty French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.