Ingredients
3 tablespoons butter2 teaspoons canola oil3 cups cubed French bread1 pound bacon strips, diced2 cups finely chopped celery1 medium onion, finely chopped2 tablespoons sugar6 tablespoons all-purpose flour5 cups chicken broth1 jar (16 ounces) picante sauce1 can (8 ounces) tomato sauce1/8 teaspoon pepper3 cups shredded lettuce
Preparation
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.
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.
Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.
