FRECON’S ROASTED PEACH SOUP WITH APPLEWOOD-SMOKED BACON & FRIED ARUGULA

Ingredients

2 1⁄2 pounds fresh peaches, plus more for garnish

2 tablespoons extravirgin olive oil

5 ounces applewoodsmoked bacon, fried 1 leek, white part only, julienned

1 small yellow onion, diced 3 1⁄4 cups chicken stock

Sea salt

Freshly ground white pepper

Freshly ground nutmeg

Ground cinnamon

1⁄2 cup half-and-half 2 tablespoons unsalted butter Fried arugula, for garnish

Instructions

Wash the peaches. Cut in half, and remove the pits. Dice. Heat 1 tablespoon of the olive oil in a stockpot over high heat. Add the bacon and sauté until crispy. Drain on paper toweling. Return the pot to high heat. Add the remaining oil. Add the leek and onion and sauté until glossy, 1 minute. Add the peaches and sauté 1 additional minute. Add the stock. Season with the salt, pepper, nutmeg and cinnamon. Reduce heat to low. Cover and simmer for 10 minutes. Allow the soup to cool slightly and then process in a food processor or blender until smooth. Return the soup to the pot and warm over high heat. Stir in the cream and bring to a boil. Adjust seasoning as necessary. Serves 4.

Presentation: Dice 1 peach. Pour the soup into serving dishes. Garnish with the bacon, peach dices and fried arugula. Serve immediately.