White Bean Soup (chicken, mirepoix, bacon vinaigrette) 10

White Bean Soup: White beans were cooked in duck stock and combined with brunoised mirepoix and parsley, sage and chive. We also have a braised chicken thigh that was seared in an onion, thyme and chicken stock liquid. This liquid was reserved and used to stew tomatoes and oregano. This mixture was pureed, strained and combined with the duck stock used to cook the beans. Finally, the white bean and stocks are combined with butter to produce the final soup. It is topped with a braised chicken thigh and crispy duck cracklin powder.

It is served with two slices of grilled baguette that are topped with a salad of arugula and warm bacon vinaigrette (bacon jam and cider vinegar). A small amount of the vinaigrette is also used to finish the soup.

**Omitting the baguette would make this dish gluten free.

**served with large spoon