white bean soup shooters with bacon

Name: White Bean Soup Shooters with Bacon
Prep time: 25 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 slice(s) bacon, diced; 1 tablespoon(s) extra virgin olive oil; 1 tablespoon(s) unsalted butter; 2 small shallots, chopped; 2 can(s) 15 oz. each. cannellini or other white beans, drained and rinsed; 6 sprig(s) fresh sage, chopped; 4 clove(s) garlic, chopped; 3 cup(s) low sodium chicken broth; 1/2 cup(s) heavy cream; 1/4 teaspoon(s) cayenne pepper; - kosher salt; 3 slice(s) crusty bread, toasted; 2 ounce(s) goat cheese, at room temperature; - freshly ground black pepper

(1 RATING)

39 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Dec 2, 2011

This recipe is from Ted Allen of the Food Network Magazine. This recipe is stuffed with so many wonderful flavors like bacon, shallots, white beans, sage, cayenne pepper and goat cheese. This recipe got me at bacon!

Rate

prep time 25 Min

cook time 25 Min

method Food Processor

yield About 12 shooters

Ingredients

1 slice bacon, diced
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 small shallots, chopped
2 cans 15 oz. each. cannellini or other white beans, drained and rinsed
6 sprigs fresh sage, chopped
4 cloves garlic, chopped
3 cups low sodium chicken broth
1/2 cup heavy cream
1/4 teaspoon cayenne pepper
- kosher salt
3 slices crusty bread, toasted
2 ounces goat cheese, at room temperature
- freshly ground black pepper

How To Make white bean soup shooters with bacon

Step 1

Fry bacon in a medium saucepan over medium heat until partly done, 3 minutes. Add the olive oil, butter and shallots and sauté until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

Step 2

Transfer the mixture to a blender or food processor in three batches and puree until smooth. Careful this is hot-may explode when whipped!. Return the pureed soup to the pan and add the cream, cayenne and salt to taste. Keep warm.
Step 3

Smear the toasted bread generously with goat cheese and cut into 3/4 inch croûtons. To serve: ladle the soup into shot glasses, top with goat cheese croûtons and sprinkle with black pepper.
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