Recipes

Virginia Peanut Soup, Smoked Bacon, Pickled Peach, Green Onion

Mitch Prensky

Chef/Owner

Supper

Philadelphia
Pa.
Rate this recipe: 
Average: 5 (1 vote)
Menu Price: 
$11.00
Food Cost: 
13%
Yield: 
4 servings
Ingredients: 
1
each
Bacon Piece, Large, Diced
2
tbs
Butter
11/2
c
Onion, Diced
1
each
Garlic Clove, Minced
2
tsp
Ginger, Fresh, Chopped
2
tbs
Flour
1/4
c
Bourbon
6
c
Chicken Stock
11/2
c
Peanuts
1
tsp
Worcestershire Sauce
2
tsp
Hot Sauce
1/2
tsp
Salt
1/4
tsp
Freshly Ground Black Pepper
4
Oz
Smoked Bacon Lardons
4
Oz
Pickled Peaches, Diced
2
Oz
Green Onion, Julienned
1

Render bacon in butter. Add onion, garlic and ginger and sweat. Add flour and cook flour out until not raw (as if making a roux).

2

Add bourbon and reduce.

3

Add chicken stock and peanuts and cook for 30 to 45 minutes. Finish with Worcestershire and hot sauce and purée in a high-speed blender. Pass through a chinois and season to taste. Garnish each bowl with bacon lardons, pickled peaches and green onion.

Average: 5 (1 vote)
What a great recipe love this tast great thanks

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