By Protein
Bacon Hazelnut Soup Recipe
Ingredients
Yield: 1 Serving
- 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
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.
Directions
- Plate soup in bottom of bowl.
- Plate bacon on top to the side.
- Garnish with all of the other toppings in the middle of bowl. Serve hot.
Bacon Candied
Directions
- Cut bacon in half and lay on a tray with parchment.
- Cook 6-7 minutes or until halfway cooked.
- Top with brown sugar and continue to cook until golden brown, crispy and candied.
- Chill to room temperature and hold for service.
Yield: 8 EA.
Ingredients
- 8 slices Wright® Brand Naturally Applewood Smoked Regular Sliced Bacon
- 4 tbsp. Brown Sugar
Hazelnut Soup
Directions
- Heat butter in a sauce pot over medium heat to melt. Add garlic and onions; cook 2-3 minutes until onions are translucent.
- Add hazelnuts, heavy cream, and chicken stock to pot. Bring to a simmer and cook on low until hazelnuts soften.
- Pour into a blender and blend smooth. Be careful when blending hot product.
- Strain through a fine sieve and hold hot for service.
Yield: 3 Cups
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
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