TURKEY****Hot Brown Soup

By Unblond1

Great for both, as written. Dan even ate a small portion of the tomato topping.

Ingredients

• 2 tablespoons unsalted butter, plus melted butter for brushing
• 1/3 small onion, diced
• 1 small stalk celery, diced
• 1/2 clove garlic, minced
• 5 teaspoons all-purpose flour
• pinch cayenne pepper
• 1.5 cups low-sodium chicken broth
• 1/3 cup heavy cream
• 1 tbsp. dry sherry
• 1/3 cup shredded white American cheese (about 4
• 1 1/3 ounces)
• 1/2 cup shredded cheddar cheese (about 2 ounces)
• 1/3 cup diced deli ham
• 1/3 cup diced leftover roast turkey
• 2 slices baguette
• 2 slices bacon
• 1/2 cup grape tomatoes, thinly sliced
• 1 tablespoon chopped fresh parsley
• Kosher salt and freshly ground pepper

Preparation

Step 1

Preheat the oven to 350 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, celery and garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cayenne and cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the sherry, American cheese and 1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the heat and keep warm.

Spread the baguette slices on a baking sheet and brush with evoo. Transfer to the oven and toast until golden, about 10 minutes. (Consider large croutons instead for ease of eating) Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble.

Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, the tomato-parsley mixture and bacon.