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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Remove bacon from skillet leaving the fat in the pan. | 3. Allow the fat to brown (slightly). | 4. For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour. | 5. Stirring constantly, brown flour in fat to a deep golden brown. | 6. Allow to cool slightly so as not to curdle the milk when added. | 7. Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used. | 8. Bring to rolling boil stirring constantly. | 9. Add torn up lettuce and cut up bacon to the browned fat and flour mixture. | 10. Bring back to a rolling boil, stirring constantly. | 11. Add eggs to mixture making sure to stir it throughout the soup. | 12. Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down). | 13. Salt to taste. | 14. Serve with a crusty French bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
slab bacon	2			50.4333	0.0	11.22	0.2833
flour				-	-	-	-
milk				-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
leaf lettuce	2	bunches		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.