white bean soup shooters with bacon

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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!

★★★★★ 1 Review
serves About 12 shooters
prep time 25 Min
cook time 25 Min
method Food Processor

Ingredients For white bean soup shooters with bacon

  • 1 slice
    bacon, diced
  • 1 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    unsalted butter
  • 2 sm
    shallots, chopped
  • 2 can
    15 oz. each. cannellini or other white beans, drained and rinsed
  • 6 sprig
    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

  • 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.
  • 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.
  • 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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