Lettuce Soup

Directions

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.