- ½ stick (4 Tablespoons) butter
- ½ cup uncooked bacon, diced
- 1 stalk celery, diced
- 1 medium red onion, diced
- 1 ½ cups Black Walnuts or English Walnuts
- 5 cups chicken stock
- 1 pint heavy cream
- Bottle of nice olive oil
- Loaf of ciabatta bread cut into 3”x ½” rectangles
Pre heat oven to 425 degrees.
Drizzle bread with olive oil and bake until crispy, about 10 mins.
In medium soup pot, over medium-high heat, brown butter and bacon. Reserve half of cooked bacon on the side. Add onions and celery. Cook until onions are light brown in color. Add walnuts and continue to cook for 3 mins.
Add chicken stock and half of the cream.
Bring to a full boil and then let simmer for 25-30 mins, stirring every few minutes to ensure nothing sticks to bottom. Take off the heat.
Using an immersion blender, blend until completely smooth. Salt and pepper to taste. Whip remaining cream and 1 Tablespoon of bacon fat with hand mixer until stiff peaks form.
Serve in a large coffee cup with a liner plate. Top soup with bacon cream, drizzle of olive oil, crumbled bacon, and toasts for dipping on the side.