1094. ROASTED PEACH SOUP with SMOKED BACON and FRIED ARUGULA

yields 6 Servings


24 peaches, cut in half and pitted
extra virgin olive oil
1/2 cup brown sugar
3 cups chicken stock
1 cup heavy cream
4 ounces peach schnapps
nutmeg, to taste
sea salt, to taste
freshly ground black pepper, to taste
2 strips applewood-smoked bacon, coarsely chopped and fried
fried arugula for garnish (see tip)

Preheat oven to 450°. Place peaches on a lightly oiled sheet pan, skin side down, and roast for 10 minutes. Sprinkle the brown sugar atop the peaches, and bake until the sugar caramelizes and the peaches begin to brown, about 15 additional minutes. Remove from oven and pour the peaches, caramelized sugar, and the juices that collected in the pan into a food processor or blender. Process until smooth. Warm the stock, cream, and schnapps in a 6-quart pan over high heat for 5 minutes. Pour in the puréed peaches, and season to taste with nutmeg, salt, and pepper. Cook, whisking steadily, until it comes to a boil. Pass through a chinoise or food mill fitted with a fine-gauge disk.

To Assemble and Serve: Ladle the soup into serving bowls. Place a small mound of crispy bacon in the center of each serving and garnish with fried arugula.

Note: To fry your herbs, you will need about 4 times the amount of oil than the item you’re frying. Bring vegetable, canola, or sunflower oil to 375° in a deep skillet. Fry the herbs until crispy and the edges just begin to brown, less than 10 or 15 seconds, depending on the item you’re frying. Remove with a slotted spoon and drain on paper towels. Season to taste with sea salt or even superfine sugar, depending on the application. You can store drained fried herbs and greens in a paper towel-lined resealable container for up to 1 week.


courtesy of: Marcel Biró and Shannon Kring Biró, Ó, a Biró Restaurant, 920 Michigan Avenue, Sheboygan, Wisconsin