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Print Recipe
Bean Soup with Bacon Recipe
Today I want to offer you a recipe for soup-puree of white canned beans, fried bacon and shallots, prepared with a blender, with cream added. Served with mashed soup and croutons spread with goat's cheese.
Course First Course
Cuisine England
Cook Time 60 minutes
Servings
Ingredients
Course First Course
Cuisine England
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a roasting pan, fry the bacon for about 3 minutes until it is half cooked.
    In a roasting pan, fry the bacon for about 3 minutes until it is half cooked.
  2. Add olive oil and butter to the bacon.
    Add olive oil and butter to the bacon.
  3. Cut the shallots into half rings and add them to the bacon, fry for 6 minutes until soft.
    Cut the shallots into half rings and add them to the bacon, fry for 6 minutes until soft.
  4. Now add the white canned beans (without liquid).
    Now add the white canned beans (without liquid).
  5. Then add the crushed garlic, dried thyme (a pinch) and chicken stock. Bring the mixture to a boil and cook for another 15 minutes.
    Then add the crushed garlic, dried thyme (a pinch) and chicken stock. Bring the mixture to a boil and cook for another 15 minutes.
  6. Whisk the soup with a blender until smooth (be careful with the hot liquid when whipping).
    Whisk the soup with a blender until smooth (be careful with the hot liquid when whipping).
  7. Add cream to the soup.
    Add cream to the soup.
  8. Then add red hot pepper (pinch) and salt to taste. Heat the soup without bringing it to a boil.
    Then add red hot pepper (pinch) and salt to taste. Heat the soup without bringing it to a boil.
  9. Leave the soup on the stove so it doesn't get cold.
    Leave the soup on the stove so it doesn't get cold.
  10. Toast the bread.
    Toast the bread.
  11. Spread the toasted bread with a thick layer of goat's cheese (I have goat's cheese with fresh herbs) and cut into croutons 2 cm each.
    Spread the toasted bread with a thick layer of goat's cheese (I have goat's cheese with fresh herbs) and cut into croutons 2 cm each.
  12. Serve the soup, pour into small broths, top with croutons with goat cheese and sprinkle with ground black pepper. Bon Appetit!
    Serve the soup, pour into small broths, top with croutons with goat cheese and sprinkle with ground black pepper. Bon Appetit!

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