3 oz bacon
½ onion, diced
6 c chicken broth
3 TBS Bourbon Barrel Aged Worcestershire Sauce
1 small cauliflower
1 russet potato
1 large parsnip
white pepper
Bourbon Smoked Salt and Pepper
3 garlic cloves, unpeeled
2 chicken breasts, cut into bite sized pieces
Heat oven to 400. Cut the bacon into small pieces and brown in a large pot. Remove with a slotted spoon and sauté onion until softened but not browned. Add chicken, season with salt and cook until cooked through. Remove the bacon to a bowl. Cut half of cauliflower into large florets and the rest into small bite sized pieces. Do the same for the potato and parsnip (both peeled). Put the broth and larger vegetables into the pot and bring to a simmer cooking until tender. Toss the smaller vegetables and garlic with oil and salt and white pepper. Roast until light brown. Puree the soup until smooth and return to the pot. Stir in chicken mixture and roasted vegetables. Season with salt and garnish with chopped chives.
This recipe is adapted from a Food52 recipe
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