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BLT Soup

3 tablespoons butter
2 teaspoons vegetable oil
3 cups cubed French bread
1 pound sliced bacon, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar
6 tablespoons 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

Printed from tasteofhome.com Oct 12, 2008

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BLT Soup cont.

In a Dutch oven or large saucepan, heat butter and oil over medium
heat. Add the 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. 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 broth, picante sauce, tomato
sauce and pepper; bring to a boil. Boil and stir for 2 minutes or
until thickened. Just before serving, add lettuce and heat
through. Sprinkle with croutons and bacon.

Yield: 8 servings (2 quarts).