Written By: Chef Kyle Woodruff
Yield: 1 ½ gallon
2 T Butter
3oz Pepper Hickory Bacon, Approx 4 thick cut slices
6oz Sun choke, peeled and diced
1 c Onion, diced
½ c Leek, diced (White Part Only)
½ c Celery, diced
1 tsp Garlic, chopped
½ c White Wine
½ c Makers Mark
1qt Heavy Cream
½ qt Half and Half
4oz Smoked Gouda
1 each Lemon, juiced
To Taste Kosher Salt
Black Pepper, fresh cracked
1 each Bay Leafs
10 each Black Peppercorns
2 sprigs Fresh Thyme
In a stainless steel soup pot melt butter and begin to render the bacon until becomes crisp.
Then add sun choke, onion, leek, and celery and sauté until onions are caramelized and cooked.
Using a piece of cheesecloth or coffee filter place bay leaves, peppercorns, and thyme inside to make a sachet. Then add the sachet, bourbon, and white wine to deglaze the pot. Bring to aboil and reduce to a simmer.
Cook until the potent alcohol smell is gone. Then add heavy cream and half and half. Again bring to a boil and reduce to a high simmer then cook until it has reduced by approx half.
First remove the sachet and add cheese, then using a blender puree the soup and strain through a fine mesh strainer.
Season with Salt, Pepper, Worcestershire Sauce, Texas Pete, and Lemon Juice.