Cold Puree of White Bean Soup with a Crispy Pancetta

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INGREDIENTS

1/4 c Heavy cream -; (to 1/2 cup)
Drizzle of olive oil
1/2 lb Dried navy beans
1 c Water
3/4 c Small-diced; seeded Creole
Freshly-ground white pepper;
8 oz Diced pancetta
1/2 c Small-diced red onion
6 c Low-sodium chicken stock
1 c Cubed white bread - (1/4"
2 tb Fresh basil leaves

Servings

INSTRUCTIONS

In a large saucepan, over medium heat, combine the beans and 6 cups of the chicken stock. Season with pepper. Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hours, or until tender. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. In a saute pan, over medium heat, render the pancetta until crispy, about 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving fat for later use and cool. In a mixing bowl, add the tomatoes. Season with salt and pepper. Add the crispy pancetta, red onions, basil, and croutons. Season with a drizzle of the olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish. This recipe yields 8 to 10 servings. Comments: The original recipe title as listed is "Cold Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-25-1998 Recipe by: Emeril Lagasse

NOTES

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Cold Puree of White Bean Soup with a Crispy Pancetta

1/4 c Heavy cream -; (to 1/2 cup) 
  Drizzle of olive oil 
1/2 lb Dried navy beans 
1 c Water 
3/4 c Small-diced; seeded Creole 
  Freshly-ground white pepper; 
8 oz Diced pancetta 
1/2 c Small-diced red onion 
6 c Low-sodium chicken stock 
1 c Cubed white bread - (1/4" 
2 tb Fresh basil leaves

In a large saucepan, over medium heat, combine the beans and 6 cups  of the chicken stock. Season with pepper. Bring the liquid to a boil,  reduce heat to low and simmer, uncovered for about 2 hours, or until  tender. Remove from the heat. Using a hand held blender or food  processor, puree until smooth. Whisk in the water and cream to  desired consistency. Cool the soup completely and refrigerate until  chilled. In a saute pan, over medium heat, render the pancetta until  crispy, about 4 to 6 minutes, stirring occasionally. Remove from  heat, drain, reserving fat for later use and cool. In a mixing bowl,  add the tomatoes. Season with salt and pepper. Add the crispy  pancetta, red onions, basil, and croutons. Season with a drizzle of  the olive oil, salt and pepper. Remove the soup from the refrigerator  and whisk until smooth. Add a little water if needed. To serve, ladle  the soup into individual bowls. Garnish each soup with the relish.  This recipe yields 8 to 10 servings.    Comments: The original recipe title as listed is "Cold Puree Of White  Bean Soup With A Crispy Pancetta And Creole Tomato Relish".    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B47 broadcast 07-01-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    07-25-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 8 servings

Calories: 108
Calories from Fat: 4 (4%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 417.7mg		14 %
Potassium 491mg		13 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 11g
Protein 8.8g		13 %
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.

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Calories per serving: 108

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