White Bean Soup Shooters With Bacon Recipes

WHITE BEAN SOUP SHOOTERS WITH BACON

Steps:

• 1. Fry bacon in a medium saucepan over medium heat until partly done, 3 minutes. Add the olive oil, butter and shallots and sauté until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
• 2. Transfer the mixture to a blender or food processor in three batches and puree until smooth. Careful this is hot-may explode when whipped!. Return the pureed soup to the pan and add the cream, cayenne and salt to taste. Keep warm.
• 3. Smear the toasted bread generously with goat cheese and cut into 3/4 inch croûtons. To serve: ladle the soup into shot glasses, top with goat cheese croûtons and sprinkle with black pepper.

BACON, CABBAGE, AND WHITE BEAN SOUP

Steps:

• In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
• Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
• Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
• Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
• Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

CROCK POT WHITE BEAN SOUP WITH BACON

Steps:

• Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
• Cover and cook on LOW for 8 to 9 hours.
• Remove the bouquet garni.
• Discard.
• Puree about one-third of the soup in a food processor.
• Season with salt and pepper.
• Add cream if using, cover and continue to cook on LOW 15 minutes longer.