2 hours 30 min prep
Change to: Large Bowls US Metric
2 lbs thick slab bacon
flour
milk
2 eggs, beaten
2 bunches leaf lettuce
salt
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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).
Remove bacon from skillet leaving the fat in the pan.
Allow the Fat to brown (slightly).
For every 2 Tablespoons of browned fat rendered add 2 tablespoons of Flour.
Stirring constantly, brown flour in fat to a deep golden brown.
Allow to cool slightly so as not to curdle the milk when added.
Once cooled, add 1 Cup of milk for ever 2 tablespoons of flour used.
Bring to rolling boil stiring constantly.
Add Torn up Lettuce and Cut up bacon to the browned fat and flour mixture.
Bring back to a rolling boil, stifring contantly.
Add eggs to mixture making sure to stir it thoughout the soup.
Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
Salt to taste.
Serve with a Crusty French Bread.