VELVETY WHITE BEAN AND BACON SOUP
I had this soup in a 5 Star restaurant in Puerto Rico. I was fortunate to get the recipe. It is a velvety smooth soup with a hint of Bacon. I am not much for soup aside from chicken soup, Beef stew, and chowders. They highly recommended it as an appetizer. I was very happy they did. I tweaked it slightly to my taste. I...
Provided by Nor Mac
Categories Other Appetizers
Time 2h25m
Number Of Ingredients 12
Steps:
- 1. Soak beans in water for at least 24 hours.
- 2. Place bacon on foil lined or parchment lined sheet pan. Bake at 450 degree's flip and cook until crisp. Remove bacon . Chop bacon finely in food processor. Set aside. Place Bacon drippings in a large pan.
- 3. Cook the onion and celery in drippings stirring constantly until onions are translucent, but not brown. Add drained beans to pan. Stir to combine.
- 4. Add the whole garlic, Thyme, butter, cream, salt, and pepper to pan.
- 5. Bring to a boil. Reduce heat to simmer. Cover and simmer for about and hour, or until beans are tender. Remove from heat and cool until warm. Cool about an hour. Remove the stalk from the Thyme.
- 6. Puree in a blender or food processor. Add salt and pepper to taste. Serve with chopped chives, bacon, and a drizzle of Truffle oil on top.
- 7. Note: Recipe has been cut in half from original recipe. If Soup cooks down to much after pureeing. Stir in more broth, or water a little at a time to reduce thickness.
WHITE VELVET SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
- Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
- In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.
BEAN, BACON AND PEPPER SOUP
An easy, quick and hearty soup that's great in winter. Tasty with garlic bread or melba toast and even better the next day. You can adjust all the seasonings to personal taste.
Provided by Deserie Harrison
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 5
Number Of Ingredients 17
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Drain the fat, leaving about 2 tablespoons in the pot. Crumble the bacon, reserving for later for garnish. Add the onions, carrots, red bell pepper, celery and garlic to the pot and saute in the bacon fat for 10 minutes.
- Stir in the sugar, ground black pepper, cayenne pepper, garlic powder, onion powder, bay leaf, thyme and Worcestershire sauce. Now pour in just a small amount of chicken stock to deglaze the pan. (Note: This removes all of the caramelized particles from the bottom of the pan.)
- Add the beans and the rest of the stock and continue to cook over medium high heat for 10 to 15 minutes, or until all vegetables are tender.
- In a food processor or blender, puree 3 cups of soup at a time, adjusting seasoning if necessary. Return all pureed soup to the pot, stir in the parsley and crumbled bacon and simmer for 10 more minutes.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 50.4 g, Cholesterol 19 mg, Fat 13.4 g, Fiber 11.2 g, Protein 17.3 g, SaturatedFat 4.4 g, Sodium 315.6 mg, Sugar 7.4 g
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