Recipe courtesy of Bristol Bar and Grille
From:
Food Network Magazine
Hot Brown Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 782
- Total Fat
- 64
- Saturated Fat
- 34
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 205
- Sodium
- 1113
- Total: 25 min
- Prep: 7 min
- Cook: 18 min
Ingredients
6 tablespoons unsalted butter, plus melted butter for brushing
1 small onion, diced
2 stalks celery, diced
1/2 clove garlic, minced
5 tablespoons all-purpose flour
1 quart low-sodium chicken broth
1 cup heavy cream
1 cup shredded white American cheese (about 4 ounces)
1 1/2 cups shredded cheddar cheese (about 6 ounces)
1 cup diced deli ham
1 cup diced leftover roast turkey
6 slices baguette
6 slices bacon
1/2 pint grape tomatoes, thinly sliced
3 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Directions
- 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 cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the 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 melted butter. Transfer to the oven and toast until golden, about 10 minutes. 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.