Virginia Peanut Soup, Smoked Bacon, Pickled Peach, Green Onion
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).
Add bourbon and reduce.
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.