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.