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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I'm always inventing new recipes or improving on old ones, says Sharon Richardson of Dallas, Texas. Since the BLT is a family favorite, I created a soup with all the flavors of the sandwich. But I gave it extra zip by adding picante sauce. Ingredients:
3 tablespoons butter |
2 teaspoons canola oil |
3 cups cubed french bread |
1 pound bacon strips, diced |
2 cups finely chopped celery |
1 medium onion, finely chopped |
2 tablespoons sugar |
6 tablespoons king arthur unbleached all-purpose flour |
5 cups chicken broth |
1 jar (16 ounces) picante sauce |
1 can (8 ounces) tomato sauce |
1/8 teaspoon pepper |
3 cups shredded lettuce |
Directions:
1. In a Dutch oven, heat butter and oil over medium heat. Add 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 or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened.
3. Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon. Yield: 8 servings (2 quarts).
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