Ingredients: |
Ingredients: 3 c. cubed (1 inch) French bread
¼ c. butter, melted
1 T. chopped fresh parsley leaves
½ 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 (½ c.)
2 c. fresh baby spinach leaves
¼ tsp. salt
chopped avocado, if desired
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Directions: |
Directions:Heat oven to 375º 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. |
This recipe for Turkey Club Soup is from