Roasted Garlic And White Bean Puree With Thai Basil Shrimp Salad
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Onion (roughly chopped)1
Salt1 tbsp
Thyme (fresh minced)8 cups
Chicken Stock4 large
Crouton2 tbsps
Canola Oil1 tbsp
Fish Sauce1 tbsp
SugarDirections:
1
In a casserole on medium heat, cook the bacon crisp then drain on paper towels
2
Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes
3
Season and add thyme, roasted garlic, and beans
4
Stir, then add stock and chopped bacon, and bring to a boil
5
Check for flavor
6
Place cover ajar and simmer for 45 minutes until beans are very soft
7
Using a hand blender, puree the soup until smooth
8
Check again for seasoning
9
In a large pasta bowl, ladle soup and place crouton in the center
10
Place a small mound of the salad on the crouton and garnish with basil chiffonade
11
Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998 In a hot skillet coated with oil, saute the shrimp and season
12
Cook 3 to 4 minutes until done and set aside
13
In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil
14
Toss with warm shrimp and basil
15
Check for flavor