Chicken, Bacon and White Bean Soup Portuguese Style |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans. Ingredients:
1 lb dried white bean, rinsed and picked over (such as cannellini or great northern) |
1/2 lb bacon, cut into 1/2 inch wide pieces |
2 cups yellow onions, chopped |
1/2 cup celery, chopped |
2 tablespoons shallots, minced |
1 tablespoon minced garlic |
2 bay leaves |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 quarts chicken stock |
3/4 lb cooked chicken, diced |
1 cup freshly grated pecorino romano cheese |
Directions:
1. Put the beans into a large pot.
2. Add water to cover by 2 inches and soak for at least 8 hours or overnight.
3. Then drain.
4. Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
5. Use a slotted spoon to lift onto paper towels to drain.
6. Pour off all but 2 tablespoons of the bacon fat from the pot.
7. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
8. Add the shallots, garlic, bay leaves, salt and cayenne.
9. Cook, stirring occasionally, until the shallots soften, about 1 minute.
10. Add the beans to the pot with the stock, and bring to a boil.
11. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
12. Stir in the chicken and the reserved bacon and heat through.
13. Remove and discard bay leaves.
14. Ladle into warm bowls and sprinkle with the grated cheese.
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