Original recipe: Page 550 / The Chef’s Garden by Farmer Lee Jones
Kosher issues: Bacon; meat and dairy
Recipe adapted by: Chef Jordana Hirschel
For the dairy version of the soup, I used a smoky vegan bacon and heavy cream. Be sure to use a vegan bacon with fat (plant-based, of course) to maximize flavor for the recipe. Morningstar Farms vegan bacon will not accomplish this. (See the meat version here.)
Yield: About 3 quarts
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