| Cook Time | 60 minutes |
| Servings |
Ingredients
- 3 jars Beans (white, canned)
- 200 gram bacon
- 1 piece Shallots
- 15 gram Butter
- 1 tablespoon Olive oil
- 4 cloves Garlic
- 150 ml Cream (33%)
- 1 pinch Pepper red chili
- Salt to taste
- 800 ml Broth chicken is not salty
- 150 gram Goat cheese with fresh herbs, for serving
- 3 slices Bread toasted
- Black pepper ground, for serving, to taste
- 1 pinch Thyme dried
Ingredients
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Instructions
- In a frying pan, fry the bacon for about 3 minutes, until it is half cooked.
- Add olive oil and butter to the bacon.
- Cut the shallots into half rings and add to the bacon, fry for 6 minutes until soft.
- Now add the canned white beans (without liquid).
- Then add chopped garlic, dried thyme (a pinch) and chicken broth. Bring the mixture to a boil and cook for another 15 minutes.
- Beat the soup with a blender until smooth (be careful with the hot liquid when whipping).
- Add cream to the soup.
- Then add red hot pepper (a pinch) and salt to taste. Preheat the soup without bringing it to a boil.
- Leave the soup on the stove so that it does not cool down.
- Toast the bread.
- Spread the toasted bread with a thick layer of goat cheese (I have goat cheese with fresh herbs) and cut into croutons 2 cm each.
- Serve the soup, pour into small portions, put croutons with goat cheese on top and sprinkle with ground black pepper. Enjoy your meal!
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