Wednesday, November 6, 2013

Hot Brown Soup

Photo courtesy of the Cooking Corner.

    For weeks now I've been playing with the idea of making a Hot Brown, that famous open-faced sandwich from Louisville. However I never seemed to have all of the ingredients at the same time. There also a variety of ways to make a Hot Brown so I wasn't sure which way to go. 
    Recently I ran across a recipe for Hot Brown Soup and decided to go for it. This was easy to do and the flavor was so good. You just saute' the veggies, make a roux, add liquid and simmer for a few, then serve. The toast, bacon and tomato topping really bring out the flavor in this creamy, cheesy soup.

Hot Brown Soup
3 T. butter
1/2 small onion, diced
1 stalk celery, diced fine
1 clove garlic, diced
2-1/2 T. flour
2 cups chicken broth
1/2 cup heavy cream or half and half
1/2 cups sharp cheddar cheese, shredded
3/4 cup Cheddar Jack cheese, shredded
1/2 cup smoked ham, cubed
1/2 cup cooked turkey, cubed
2 slices Texas Toast (or Italian bread), cut in half
3 slices bacon, cooked and crumbled
1 medium tomato, cored, seeded and diced
1/2 tsp. parsley
Kosher salt and pepper

Melt butter on medium heat. Cook onion, celery and garlic until soft, about 4-5 minutes. Stir in flour, making light roux, about a minute or two. Slowly stir in broth and cream. Add cheeses, stirring until well blended. Add meat, salt and pepper. Simmer 10-15 minutes, stirring often. Let rest for 10 minutes or so while preparing toast and tomatoes.

Toast buttered bread lightly in broiler. Set aside.

Mix tomato with parsley and salt and pepper in small bowl.

To serve -
Ladle soup in bowl. Place toast on soup and sprinkle with bacon and tomato mixture. Serves 3-4.

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