Cold Puree Of White Bean Soup With A Crispy Pancetta

If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

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	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 228 Calories From Fat: 42 Total Fat: 4.9g Cholesterol: 10.2mg Sodium: 663.4mg Potassium: 432.5mg Carbohydrates: 38.5g Fiber: 9.5g Sugar: 1.6g Protein: 10.3g