Original recipe: Page 550 / The Chef’s Garden by Farmer Lee Jones
Kosher issues: Bacon; meat and dairy
Recipe adapted by: Chef Jordana Hirschel
This recipe has smoky notes from the bacon and creamy notes from the heavy cream. I wanted to rework these issues and create two versions to enjoy it both ways — meat and dairy. For a meat version, I used Aaron’s Best Beef Fry (Jack’s Gourmet Facon and Grow and Behold beef bacon are great options as well) and followed the recipe until the dairy, where I used Elmhurst Milked Cashews (OU).
Yield: About 3 quarts
Help feed the needy and donate what you can HERE. You’ll even have the opportunity to receive exciting farm-style giveaways from The Chef’s Garden!
Jordana shows Naomi how to prepare this soup on Sunny Side Up!