February Feature: BLT Soup

This is a new soup for us. I am planning to try it on Super Bowl Sunday.

BLT Soup

3 tablespoons butter
2 teaspoons vegetable oil
3 cups cubed French bread
1 lb bacon diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablesoons sugar
6 tablespoons all-purpose flour
5 cups chicken broth
1 (160z) jar picante sauce
1 (8oz can) tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce

In a Dutch oven or large sauce pan, heat butter and oil over medium heat, Add bread cubes, stir until crisp and golden brown. Remove and set aside. In same pan cook bacon until crisp. Drain and keep 1/4 cup drippings. Set bacon aside.
Saute celery and onion in drippings until tender. Add sugar and cook stirring for one minute. Stir in flour, cook and stir for one minute. Add broth, picante sauce, tomato sauce, and pepper. bring to a boil. Boil and stir for two minutes. Just before serving add lettuce and heat thorugh. Garnish with the coutons and bacon, Yields 2 quarts (8 servings)