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BLT SOUP

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Ingredients

  • 3 T BUTTER
  • 2 TSP OIL
  • 3 CUPS CUBED FRENCH BREAD
  • 1 # BACON, DICED
  • 2 C CHOPPED CELERY
  • 1 ONION, CHOPPED
  • 2 T SUGAR
  • 6 T FLOUR
  • 5 C CHICKEN BROTH
  • 1 (16 OZ) PIEANTE SAUCE
  • 1 (8 OZ) CAN TOMATO SAUCE
  • 1/8 TSP PEPPER
  • 3 CUPS SHREDDED LETTUCE

Details

Servings 8

Preparation

Step 1

BROWN BREAD CUBES IN BUTTER & OIL UNTIL CRISP & GOLDEN BROWN. REMOVE & SET ASIDE.
IN SAME PAN, COOK BACON UNTIL CRISP. DRAIN - RESERVING 1/4 C DRIPPINGS. SET ASIDE BACON.
SAUTE CELERY & ONIONS - ADD SUGAR, COOK & STIR 1 MINUTE. STIR IN FLOUR - COOK & STIR 1 MINUTE - ADD BROTH, PICANTE SAUCE, TOMATO SAUCE & PEPPER. BRING TO BOIL & BOIL 2 MINUTES - ADD LETTUCE & HEAT THROUGHLY - GARNISH WITH CROUTONS & BACON.

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