BLT Soup

3 tablespoons butter
2 teaspoons vegetable oil
3 cups cubed French bread
1 pound sliced bacon, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar
6 tablespoons all-purpose flour
5 cups chicken broth
1 jar (16 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce

In a Dutch oven or large saucepan, heat butter and oil over medium heat. Add the 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 broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes or until thickened.

Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon. Makes 8 servings (2 quarts).