Saturday, November 27, 2010


6 oz. bacon, diced
1 yellow onion, peeled/diced
1 red bell pepper, diced
2 stalks celery, diced
1/4 bunch fresh thyme, chopped
1/4 bunch fresh oregano, chopped
1 tablespoon garlic, chopped
2 tablespoons flour
1 1/2 kabocha squash peeled/seeded/diced
2 quarts chicken stock
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 bunch scallions, sliced thin
1/4 bunch parsley, chopped
Chopped smoked almonds

Render the diced bacon until crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 Tsp. salt. When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes. Add the flour and cook for another 2 minutes. Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves. Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape. Season with salt and pepper. Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch.

bacon recipe courtesy of: Chef John Beardsley, Buckeye Roadhouse, 15 Shoreline Highway, Mill Valley, California 94941 | San Francisco Examiner, October 25, 1996

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