Cooking Instructions
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Step 1
In a Dutch oven of at least 5-quart capacity, cook Bacon (4 slice) over medium-low heat for 7 to 8 minutes or until crisp, turning often. Transfer to a plate lined with paper towels, keeping the drippings in the pot. Once the bacon is cooled, break into small pieces to be used as a garnish when serving.
Step 2
Add White Onion (1), Leek (2 stalk), Frozen Green Peas (4 ounce), Shallot (1), and Garlic (2 clove) to the pot with the bacon drippings. Stir in a pinch of sugar and salt. Reduce the heat to low and cook, uncovered, for about 15 to 20 minutes or until softened and translucent.
Step 3
Add the Chicken Stock (5 cup) and Organic Yellow Potato (1 pound); bring to a boil over high heat. Add the optional seasonal vegetables. Reduce to medium-low heat. Cook, uncovered, for about 20 to 25 minutes until the potatoes are soft. For added thickness, mash some of the potatoes.
Step 4
If desired, stir in the Heavy Cream (1/2 cup) heat through. Season to taste with salt & pepper. Top with crumbled bacon, Asparagus (3.5 ounce) and fresh herbs.
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