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Bacon Hazelnut Soup Recipe
Roasted hazelnuts lend their warmth to a velvety base enriched with cream, garlic, onions and chicken stock, sweetened gently with maple syrup and golden dried apricots. A crumble of candied bacon brings a smoky-sweet kiss to every spoonful.
Ingredients
YIELD: 1 Serving
| AMOUNT | MAIN INGREDIENTS |
|---|---|
| 3 oz. | Bacon, chopped, candied (Sub-Recipe) |
| 1 tbsp. | Maple Syrup |
| 1 oz. | Apricots, fine diced |
| 6 oz. | Hazelnut Soup (Sub-Recipe) |
| 1 tbsp. | Toasted Hazelnuts |
| 1 tsp. | Chive, sliced thin |
Sub-Recipe Ingredients
Bacon Candied
YIELD: 8 EA.
| AMOUNT | SUB-RECIPE INGREDIENTS |
|---|---|
| 8 slices | Wright® Brand Naturally Applewood Smoked Regular Sliced Bacon |
| 4 tbsp. | Brown Sugar |
Hazelnut Soup
YIELD: 3 Cups
| AMOUNT | SUB-RECIPE INGREDIENTS |
|---|---|
| 1 cu. | Hazelnuts, toasted |
| 2 cu. | Chicken Stock |
| 1/2 cu. | Heavy Cream |
| 1 tbsp. | Garlic, minced |
| 1/2 cu. | Onion, small dice |
| 2 tbsp. | Butter |
Directions
Step 1: Plate soup in bottom of bowl.
Step 2: Plate bacon on top to the side.
Step 3: Garnish with all of the other toppings in the middle of bowl. Serve hot.
Sub-Recipe Directions
Bacon Candied
Step 1: Cut bacon in half and lay on a tray with parchment.
Step 2: Cook 6-7 minutes or until halfway cooked.
Step 3: Top with brown sugar and continue to cook until golden brown, crispy and candied.
Step 4: Chill to room temperature and hold for service.
Hazelnut Soup
Step 1: Heat butter in a sauce pot over medium heat to melt. Add garlic and onions; cook 2-3 minutes until onions are translucent.
Step 2: Add hazelnuts, heavy cream, and chicken stock to pot. Bring to a simmer and cook on low until hazelnuts soften.
Step 3: Pour into a blender and blend smooth. Be careful when blending hot product.
Step 4: Strain through a fine sieve and hold hot for service.
Application Uses
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Bacon
