December 18, 2017

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A Shot of Soup with a Side of Bacon

December 8, 2017

 

Ever have that experience where you are at a party trying to juggle your drink, a paper plate of food, utensils, and simultaneously you attempt to eat and mingle?

 

A challenge that even trained contortionists struggle to master.

 

Appetizers are a great way to feed a crowd in an informal setting that allows guests a chance to sample bite-sized dishes in between engaging in conversation.

 

This hearty white-bean soup shooter delivers an infusion of warm goodness to satisfy even the hungriest of guests arriving on a cold, winter evening. And there is bacon. Nothing else really needs to be said.

 

White-Bean Soup Shooters with Bacon

recipe by Ted Allen

Download or Print Recipe here

 

Yield: 6 servings

 

Prep Time: 26 minutes

Total time: 50 Minutes

 

Ingredients
1/2 strip bacon, diced
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 shallots, chopped
2 15 -ounce cans cannellini or other white beans, drained and rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 teaspoon cayenne pepper
Kosher salt
3 slices crusty bread, toasted
2 ounces goat cheese, at room temperature
Freshly ground black pepper
 
Directions
Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute 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. (Be careful-hot liquids are prone to 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 croutons. To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

 

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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