(This recipe first appeared in the September print edition of the Hendersonian.)
Imagine if the iconic Hot Brown was a soup. Look no further than this month’s recipe to make it a reality. The delicious open-faced sandwich was created in 1926 at The Brown Hotel in Louisville. This soup takes the classic hot brown ingredients and adds them to a creamy chicken broth base. Top with cherry tomatoes, parsley, and croutons and you have the soup version of the sandwich. Cheers to 100 years of the Hot Brown!
Hot Brown Soup
Ingredients:
6 tablespoons unsalted butter
1 small yellow onion, diced
1 clove garlic, minced
5 tablespoons all-purpose flour
32 ounces low-sodium chicken broth
1 cup half and half
1 ½ cups shredded cheddar cheese (about 6 ounces)
½ cup grated Parmesan cheese
1 cup diced smoked ham
1 cup diced smoked turkey
6 slices sourdough baguette, cubed for croutons
3 slices prosciutto
½ pint grape tomatoes, sliced or quartered
3 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper, if desired
Directions:
Melt the butter in a soup pot over medium-high heat. Add the onion and garlic and sauté, stirring, until softened, about four minutes. Stir in the flour and cook, stirring, one minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the Parmesan and one cup cheddar cheese until melted. Add the ham and turkey and heat through, three to four minutes. Remove from the heat and keep warm.
Preheat oven to 350 degrees F. Cut the baguette slices into cubes and toss with olive oil in a mixing bowl. Pour into a single layer on a baking sheet lined with parchment paper and sprinkle lightly with salt. Transfer to the oven and toast until golden, about 10 minutes—check after five minutes. Place prosciutto on a baking sheet lined with parchment paper. Transfer to the oven and cook about ten minutes—check after five minutes. Cook until crisp. Let cool and then crumble into bits. Wash the tomatoes and slice or quarter. Wash and chop chives.
Ladle the soup into bowls and top with sourdough croutons, the remaining 1/2 cup cheddar, prosciutto, tomatoes, and parsley.
