BLT Soup

3 T. butter
2 tsp. vegetable oil
3 C. cubed french bread
1 lb. sliced bacon diced
2 C. finely chopped celery
1 onion, finely chopped
2 T. sugar
6 T. flour
5 C. chicken broth
1 jar (16 oz) picante sauce
1 can (8 oz) tomato sauce
1/8 tsp. pepper
3 C. shredded lettuce


In a dutch oven or large saucepan over medium heat, heat butter and oil.
Add the bread cubes and stir till crisp and golden brown. Remove and set aside.

In the same pan cook bacon until crisp. Drain, reserving 1/4 C. drippings; set bacon aside.

Sauté celery and onion in drippings until tender. Add sugar and cook and stir for 1 minute.
Stir in flour and cook and stir for 1 minute.

Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes.

Just before serving, add lettuce and heat through. Garnish with croutons and bacon.

Serves 8