Hot Brown Soup

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6

This soup was inspired by the popular Kentucky Hot Brown sandwich: a slice of roasted turkey, fried bacon, and a rich Mornay cheese sauce sit on a toasted slice of bread. You'll find all these ingredients in Hot Brown Cheese Soup, which features roasted vegetables, pieces of turkey, ham, and fried bacon. Leftover ham and turkey from a holiday dinner are perfect for this soup. Serve hot, and each serving is garnished with a toasted baguette, fresh grape tomatoes, fresh parsley, and grated cheddar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup diced ham
1 cup diced turkey meat
6 slices of bacon
6 slices of baguette
90g unsalted butter + extra melted butter for greasing the bread
1 small onion, diced
2 stalks celery, diced
Half a clove of garlic, crushed
5 tbsp. premium flour
1 liter of lightly salted chicken broth
1 cup heavy cream
1 cup shredded white American cheese (about 110 g)
1.5 cups grated cheddar (about 170 g)
1 cup grape tomatoes, thinly sliced
3 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ham, turkey, bacon, American cheese, cheddar cheese, grape tomatoes, parsley, celery, cream

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a saucepan over medium-high heat, melt the butter. Add the onion, celery, and garlic and cook, stirring, until the vegetables are softened, about 4 minutes. Add the flour and cook, stirring, for 1 minute. Add the broth and cream and bring to a boil. Reduce the heat to medium, then add the American cheese and 1 cup of cheddar and stir until the cheese is melted. Add the ham and turkey and heat through for 3-4 minutes. Remove from heat and keep warm.

Place baguette slices on a baking sheet and brush with melted butter. Place in the oven and toast until golden brown, about 10 minutes. Meanwhile, in a nonstick skillet over medium heat, fry the bacon, turning occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, then crumble.
In a bowl, combine the tomatoes, parsley, salt, and black pepper to taste. Ladle the soup into bowls and top with the toasted baguette, sprinkle with the remaining 1/2 cup of cheddar, tomatoes, and bacon.

Author of the recipe - American cuisine district in Louisville, Kentucky

Categories:

recipe / Dinner / Festive dishes / Dinner party / Soups / Cream soups / Meat soups / Turkey dishes / Turkey meat / American cuisine

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