BLT Soup

1/2 to 3/4 pound bacon, cut into small pieces

1/4 cup chopped onion

1/4 cup chopped celery

1/2 cup all-purpose flour

6 cups chicken broth or stock

1 cup half-and-half

2 cups chopped fresh tomatoes, drained

4 cups iceberg lettuce (chopped into small squares)

Cook bacon in Dutch oven until crisp. Remove bacon, reserving drippings, and place crisp bacon on paper towels to drain. Measure out 1/4 cup bacon drippings and return to the pan. Add onions and celery to bacon fat and cook over medium-high heat until vegetables are just done. Stir in flour and mix until smooth. Add chicken broth, a little at a time, stirring with a whisk until smooth. Bring to a boil, reduce heat to low and simmer 5 minutes.

Add bacon. Stir in half-and-half and heat just until hot. Add tomatoes and lettuce and cook over low heat until hot but not boiling.

Makes 4 to 6 servings.