White Bean Soup Shooters with Bacon
By
Pat Duran
@kitchenChatter
1
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!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
About 12 shooters
Prep:
25 Min
Cook:
25 Min
Method:
Food Processor
Ingredients
- 1 slice
- bacon, diced
- 1 Tbsp
- extra virgin olive oil
- 1 Tbsp
- 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
- garlic, chopped
- 3 c
- low sodium chicken broth
- 1/2 c
- heavy cream
- 1/4 tsp
- cayenne pepper
- kosher salt
- 3 slice
- crusty bread, toasted
- 2 oz
- goat cheese, at room temperature
- freshly ground black pepper
How to Make White Bean Soup Shooters with Bacon
- 1Fry 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.
- 2Transfer 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.
- 3Smear 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.
About White Bean Soup Shooters with Bacon
Main Ingredient: Beans/Legumes
Regional Style: American
