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

1. Caramelize onions in rendered bacon fat.
2. Add flour to make a roux.
3. Cook until golden brown (blond.)
4. Reduce wine by half and add to stock.
5. Incorporate stock, milk, and cream to roux.
6. Burr-mix the soup until it is smooth and has a creamy consistency.
7. Adjust seasonings along with salt and pepper.
8. Prepare service, add bacon and garnish with scallions.

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