Plowman's Lunch Recipe

Prepare and render bacon

Dice 8 bacon strips into 1/2-inch pieces. Place in a large, heavy-bottomed pot over medium heat. Cook, stirring occasionally, until fat is rendered and pieces are crisp-tender, about 8–10 minutes. Use a slotted spoon to transfer half the bacon to a paper-towel-lined plate for garnish; leave the rendered fat in the pot.

Sweat aromatics

Add 2 tablespoons unsalted butter to the pot with the bacon fat over medium heat if needed (reduce to 1 tbs if the pan is very fatty). Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make roux

Sprinkle 3 tablespoons flour over the vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste but not let it brown heavily.

Add stock and simmer

Slowly whisk in 4 cups chicken or vegetable stock, scraping the pot bottom to incorporate any browned bits. Bring to a gentle simmer and cook 10 minutes to thicken slightly and meld flavors.

Finish with milk and cheese

Lower heat to low and whisk in 1 cup whole milk. Gradually add 1 1/2 cups grated sharp cheddar, stirring until melted and smooth. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If desired, use an immersion blender for a few seconds for a smoother, creamier texture—do not overblend; keep some texture.

Stir in reserved bacon and garnish

Stir half of the reserved crisp bacon into the soup to distribute flavor. Ladle soup into bowls and top with remaining bacon pieces and 2 tablespoons chopped fresh parsley. Optionally sprinkle a little extra shredded cheddar on top.

Preheat the oven broiler to high (or use a toaster oven). Brush both sides of 4 bread slices lightly with 2 tablespoons olive oil. Place slices on a baking sheet. Toast under the broiler until golden on the first side, about 1–2 minutes—watch carefully. Remove, rub the warm bread lightly with the cut side of the garlic clove, then sprinkle each slice with about 3/4 tablespoon grated Parmesan (3 tbs total) and a light grind of black pepper. Return to the broiler until cheese is melted and bubbling, about 30–60 seconds. Remove and keep warm.

For extra crisp bacon, lay 4 additional bacon strips on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–16 minutes until crisp. Drain on paper towels. If using stovetop, fry until crisp and drain. Arrange extra slices of cheddar (3/4 cup shredded or thin slices) on a small plate to serve alongside the soup and toast.

Wash and prepare 3 cups of mixed fruit: halve grapes, core and thinly slice apples and pears. Toss gently with 1 teaspoon lemon juice to prevent browning. Arrange fruit in a small bowl or on the plate as a refreshing side.