Cold Puree Of White Bean Soup With A Crispy Pancetta
A chilled white bean soup pureed smooth with chicken stock and cream, topped with a relish of crispy rendered pancetta, diced Creole tomatoes, red onion, fresh basil, and olive oil croutons.
Ingredients
- 0.5 lb dried navy beans
- 6 cup low-sodium chicken stock
- 1 cup water
- 0.3 cup heavy cream
- 8 oz diced pancetta
- 0.8 cup small-diced seeded Creole tomatoes
- 0.5 cup small-diced red onion
- 2 tbsp fresh basil chiffonade
- 1 cup cubed white bread, 1/4-inch, toasted
- 1 drizzle olive oil
Instructions
- 1
In a large saucepan, combine beans and chicken stock. Season with white pepper. Bring to a boil, reduce to low, and simmer uncovered about 2 hours until tender.
- 2
Purée the beans until smooth. Whisk in water and cream to desired consistency. Cool completely and refrigerate until chilled.
- 3
In a sauté pan, render pancetta until crispy, 4-6 minutes. Remove, drain, and cool.
- 4
In a bowl, combine tomatoes, crispy pancetta, red onion, basil, and croutons. Drizzle with olive oil. Season with salt and pepper.
- 5
Ladle the chilled soup into bowls. Garnish each with the pancetta-tomato relish.