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Cold Puree Of White Bean Soup With A Crispy
Pancetta
1
6
/2 Pound Dried navy beans
Cup Low−sodium chicken stock
Freshly−ground white pepper; to taste
1
1
8
3
1
2
1
Cup Water
/4 Cup Heavy cream −; (to 1/2 cup)
Ounce Diced pancetta
/4 Cup Small−diced; seeded Creole tomatoes
/2 Cup Small−diced red onion
Tablespoon Fresh basil leaves chiffonade
Cup Cubed white bread − (1/4" cubes); toasted
Drizzle of olive oil
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.
Cold Puree Of White Bean Soup With A Crispy Pancetta
150
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