Soup
Written By: Chef Kyle Woodruff
Yield: 1 gal
Prep Time: 2 hour
Ingredients:
½ lb Whole Butter
5 ea Apple wood Bacon Strips
1 ea Large Yellow Onion, chopped
12 ea Garlic Cloves
1 ea Leeks, cleaned and sliced
2 ea Celery Stalks, chopped
1 c Bourbon
1 c White Wine
1 gal Chicken Stock
2 qt Heavy Cream
3 ½ c Peanut Butter
Sachet
5 sprig Fresh Thyme
10 ea Black Peppercorns
10 ea Coriander Seeds
2 ea Bay Leaf
To Taste Kosher Salt and Ground White
Method:
-In a 10 quart saucepan over medium heat, add oil and butter and render bacon until crisp.
-Add vegetables and begin to caramelize. Once the onions become a dark golden brown add sachet then deglaze with alcohol.
-Once the potent alcohol smell is gone add the stock, peanut butter, and heavy cream and bring to a simmer and cook for 20 minutes.
-Remove sachet and puree soup through a blender and strain through a fine mesh strainer.
-Season with salt and pepper.
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