Having tasted Jack’s Gourmet award winning delicious new product – Facon – at last week’s Kosherfest 2012, I just had to find a way of incorporating it into a dish and last evening I did just that!
Chicken, Potato and Facon Soup
- 1 tablespoon margarine
- 2 garlic cloves, chopped
- 1 onion, sliced
- 9 ounces, Jack’s Gourmet Facon , chopped
- 2 large leeks, sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 pound 12 ounces potatoes, chopped
- 7 ounces skinless breast, chopped
- 1 1/4 teaspoon cornstarch dissolved in water (for thickening the soup and making it creamy)
- salt and pepper to taste
- cooked facon and sprigs of fresh parsley to garnish
- Melt the margarine in a large pan over medium heat. Add the garlic, the onion and cook stirring for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes while stirring.
- In a bowl mix the flour with enough stock to make a smooth paste and stir mixture into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock; add the potatoes and chicken. Season with salt and pepper. Bring to a boil and lower the heat, simmer for 2o minutes or until the chicken and potatoes are tender and cooked through.
- Stir in the dissolved cornstarch and cook for another 2 minutes. Remove from heat and ladle into serving bowls. Garnish with the cooked facon and parsley and serve immediately.
Enjoy, gentle reader, enjoy! I certainly did; in fact, this is about to become one of my favorite winter soups.