White Bean Soup Shooters with Bacon
By
Pat Duran
@kitchenChatter
1
★★★★★ 1 vote5
Ingredients
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1 slicebacon, diced
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1 Tbspextra virgin olive oil
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1 Tbspunsalted butter
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2 smallshallots, chopped
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2 can(s)15 oz. each. cannellini or other white beans, drained and rinsed
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6 sprig(s)fresh sage, chopped
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4 clovegarlic, chopped
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3 clow sodium chicken broth
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1/2 cheavy cream
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1/4 tspcayenne pepper
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·kosher salt
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3 slicecrusty bread, toasted
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2 ozgoat cheese, at room temperature
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·freshly ground black pepper
How to Make White Bean Soup Shooters with Bacon
- 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.
- 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.
- 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.