| 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.
A Message from our Provider:
“God cares”