"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Turkey Club Soup Recipe

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This recipe for Turkey Club Soup, by , is from The Free Christian Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Roni Bakle


3 c. cubed (1 inch) French bread
c. butter, melted
1 T. chopped fresh parsley leaves
tsp. finely chopped garlic
6 slices bacon, chopped
1 large onion, chopped (1 c.)
1 medium carrot, coarsely chopped (1 c.)
2 tsp. finely chopped garlic
3 c. Progresso T unsalted chicken stock (from 32 oz. carton)
8 oz. prepared cheese product, cut into cubes (from 1 lb. loaf)
1 lb. smoked turkey breast, coarsely chopped (3 cups)
1 medium tomato, chopped ( c.)
2 c. fresh baby spinach leaves
tsp. salt
chopped avocado, if desired

Heat oven to 375 F. In medium bowl, mix crouton ingredients until bread is well coated. Spread in ungreased 15x10x1 inch pan. Bake 15 - 18 minutes, stirring occasionally, until golden brown & crispy. Set aside.
Meanwhile, in 5 qt. Dutch oven, cook bacon over medium-high heat 4 - 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
Return Dutch oven to stove; reduce heat to medium. Add onion, carrot & garlic to bacon drippings. Cook 2 - 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken stock. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach & salt; cook 3 - 5 minutes longer or until heated through & spinach is wilted.
Serve soup topped with croutons, bacon & chopped avocado.




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