| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Emlive02 | 8 | servings | |
INGREDIENTS
| 1/2 | lb | Dried navy beans |
| 6 | c | Low-sodium chicken stock |
| Freshly-ground white pepper; to taste | ||
| 1 | c | Water |
| 1/4 | c | Heavy cream -; (to 1/2 cup) |
| 8 | oz | Diced pancetta |
| 3/4 | c | Small-diced; seeded Creole tomatoes |
| 1/2 | c | Small-diced red onion |
| 2 | tb | Fresh basil leaves chiffonade |
| 1 | c | Cubed white bread – (1/4" cubes); toasted |
| Drizzle of olive oil |
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 Converted by MM_Buster v2.0l.
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