A puree of white beans and chicken broth fused with bacon.
1. Place a medium, heavy soup pot over medium heat. Cook 4 pieces of bacon until done, do not drain. Drain and chop bacon. Cook remaining bacon in a separate pan.
2. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add the sage, thyme, rosemary, 4 pieces of chopped bacon and beans and stir to combine.
5. Add the stock and bring the mixture to a simmer, about 20 minutes.
6. Puree the soup by pouring parts into a blender or using emulsion blender. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended.
7. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
8. Serve topped with chives and bacon bits with a drizzle of olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (502g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 179 | ||
Calories from Fat: 149 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 24.9mg | 8 % | |
Sodium 2126.6mg | 73 % | |
Potassium 221.6mg | 6 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.6g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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