1/2 strip bacon, diced
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 shallots, chopped
2 15-ounce cans cannellini or other white beans, drained and rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 teaspoon cayenne pepper
3 slices crusty bread, toasted
2 ounces goat cheese, at room temperature
Freshly ground black pepper
- Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes.
- Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
- Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful — hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.
- Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses or bowls, top with goat cheese croutons and sprinkle with black pepper.
- Main Dishes, Soup
- North American