Categories: Soup
Ingredients
- 2 ounces Onions
- 2 ounces Bacon Fat
- 2 ounces Flour
- 8 ounces White Wine
- 8 ounces Chicken Stock
- 8 ounces Heavy Cream
- 8 ouncesMilk
- 1/2 teaspoon Nutmeg
- To taste Salt and Pepper
- 10 ounces Russet Potatoes, blanched
- 3 ounces Bacon Bits, save grease
- Scallions for garnish
Directions
- Caramelize onions in rendered bacon fat.
- Add flour to make a roux.
- Cook until golden brown (blond.)
- Reduce wine by half and add to stock.
- Incorporate stock, milk, and cream to roux.
- Burr-mix the soup until it is smooth and has a creamy consistency.
- Adjust seasonings along with salt and pepper.
- Prepare service, add bacon and garnish with scallions.