White-Bean Soup Shooters With Bacon
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tbsp
Unsalted Butter4 cloves
Garlic (chopped)3 cups
Chicken Broth (low-sodium)1 cup
Heavy Cream1 tsp
Cayenne PepperDirections:
1
Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes
2
Add the olive oil, butter and shallots and saute until soft, 6 minutes
3
Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes
4
Transfer the mixture to a blender or food processor in three batches and puree until smooth
5
(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
6
Keep warm
7
Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons
8
To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper