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BACON, LETTUCE, AND TOMATO SOUP

6 thick slices bacon
3-4 tablespoons flour
6 cups coarsely chopped very ripe, red tomatoes
3 tablespoons sugar
salt
freshly ground black pepper
onion powder or minced onion
garlic powder or minced garlic
2-3 t sweet Hungarian paprika
2-3 cup half & half
1/4 head lettuce, coarsely chopped

Dice bacon and fry in Dutch oven until browned and crisp. Remove
bacon pieces and drain on paper towel. Remove excess bacon fat,
reserving 3-4 T. in the pan. Add flour and brown in bacon fat to
form a roux. Add chopped tomatoes. (Do not peel or seed; use the
whole thing.) Add sugar and spices. Stir well and then lower heat
to medium low and cover pan. Allow tomatoes to cook until soft,
about 10-15 minutes. Add half & half and bring back to heat but
do not boil. Just before serving add the bacon pieces and the
lettuce. Serve with hot buttered, toasted homemade bread.

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