Since the majority of you prefer to stay in on New Year's Eve, I thought you might be looking for a delectable soup recipe. This white bean soup with bacon and goat cheese croutons is elegant and surprisingly easy to make. Serve it in shot glasses as an appetizer to a party or enjoy a large bowl with a green salad for a simple meal. Although it has a creamy texture, there's only a small amount of cream in the soup — the starch from the beans provides the thick richness. To make it vegetarian friendly, ditch the bacon and use vegetable stock instead of chicken broth. Learn how this scrumptious soup is done and
- 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
- Kosher salt
- 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