This is a recipe from l'Astrance in Paris, I’m not sure if I got the exact ingredients, but it comes pretty close.
It’s easy to make, and contains some very comforting flavor notes.
So, you ready… Let’s get into the kitchen.
prep time10 Min
cook time25 Min
chicken stock, not broth
bread, your choice
dijon mustard, i prefer grey poupon
1 or 2 dash(es)
hot sauce, i prefer frank's
salt, kosher variety, to taste
white pepper, freshly ground, to taste
sweet butter, unsalted
How To Make
Gather your Ingredients (mise en place).
Add the bacon to a heavy-bottom pot over medium-low heat.
Allow the bacon to render its fat and cook, but stop before it begins to overly brown, about 8 - 10 minutes.
Add the chicken stock, and allow to lightly simmer for 15 minutes, and then remove from the heat.
Toast the bread until it is completely dark brown.
Tear the bread into chunks and add to the stock.
Allow the stock and bread to sit for about 10 minutes.
Add the milk, cream, dijon, vinegar, cayenne, and hot sauce.
Use an immersion blender, or a food processor fitted with an S-blade, and blend the soup, until smooth.
Add the pot back to the stovetop over medium-low heat.
Chef’s Note: As the soup is heating back up, taste and season with salt and pepper to taste.
Add the butter, 1 tablespoon at a time, and blend it into the soup.
Serve in a nice bowl, and garnish with some bacon. Enjoy.
Keep the faith, and keep cooking.
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