Cream of Bean Sprout Soup with
Apple Smoked Bacon with Red Pepper Cream

Yield: 10 Portions / 6 oz each portion

Cream of Bean Sprout Soup
8 oz Apple Smoked Bacon, small dice
3 oz Onion, Brunoise
3 oz Naganegi (Tokyo Negi) white stalk, sliced or
Leeks, white stalk, sliced
30 oz Bean Sprouts
4 cups Chicken Stock
5 oz Potato, small dice
Pepper, to taste
Salt, to taste
4 oz Heavy Cream

1. Render bacon and cook until crisp. Remove bacon and drain fat reserving 2 oz.
2. Add the 2 oz of reserved bacon fat to a pan and sweat the onion and Naganegi
3. Add bean sprouts and sweat until limp
4. Add chicken stock, potato, pepper and salt. Simmer until potatoes are soft
5. Puree with a high powered immersion blender or strain solids, cool a bit and puree with a blender using the strained stock if needed to create a thick puree
6. Add the puree and crisp bacon to the strained stock and bring to a simmer.
7. Simmer for five minutes and serve

Red Pepper Cream
2 oz Red Bell Pepper Puree
2 oz Whipped Cream
Salt, to taste
Pepper, to taste

1. Mix all the Red Pepper cream ingredients together, plating it up
2. Ladle the hot soup into a bowl and float a little Red Pepper Cream on the soup.
Serve immediately.