Recipe
Cold Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish
This cool, creamy soup is delightful during the summer months. Garnish the soup with the season's best tomatoes and basil and enjoy.
Ingredients
- 1/2 pound dried navy beans
- 6 cups low-sodium chicken stock
- Freshly ground white pepper
- 1 cup water
- 1/4 to 1/2 cup heavy cream
- 8 ounces diced pancetta
- 3/4 cup small diced Creole tomatoes, seeded
- Salt
- 1/2 cup finely chopped red onions
- 2 tablespoons chiffonade of fresh basil leaves
- 1 cup cubed white bread, (1/4-inch cubes), toasted
- Drizzle of extra virgin olive oil
Directions
- Combine the beans and the the chicken stock in a large, heavy pot or Dutch oven over medium heat. Season with pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender, about 2 hours. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. Cook the pancetta in a skillet over medium heat until until crispy, 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving the fat for later use and cool. Put the tomatoes in a mixing bowl and season with salt and pepper. Add the pancetta, red onions, basil, and croutons. Season with a drizzle of the extra virgin olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish.
Recipe Details
- Source: Emeril Live EM1B47E [4]
- Dish Type: Soups [5]
- Cuisine: Contemporary American [6]
- Cooking Method: Simmering [7]
- Occasion: Any [8]
- Effort Level: Simple [9]
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