BLT SOUP
By conniebrady
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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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