Monday, December 6, 2010

BLT Soup

3 tablespoons butter
2 teaspoons vegetable oil
3 cups cubed French bread
1 pound sliced bacon, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar 6 tablespoons all-purpose flour
5 cups chicken broth
1 (16 ounce) jar picante sauce
1 (8 ounce) can tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce

1. In a Dutch oven or large saucepan, heat butter and oil over medium heat. Add the bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside.
2. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just before serving, add lettuce and heat through. Garnish with the croutons and bacon.

No comments:

Post a Comment