Chicken, Bacon, and White Bean Soup, Portuguese Style (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Ingredients:
8 ounces chopped bacon |
2 cup chopped onions |
1/2 cup chopped celery |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
2 quart chicken stock |
1 pound white beans, soaked overnight |
1 bouquet garni |
12 ounces small diced cooked chicken |
1/4 teaspoon cayenne pepper |
salt and black pepper |
pecorino romano |
small crusty bread loaf |
Directions:
1. In a stock pot, render the bacon until crispy, remove the bacon. Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Pecorino and serve with crusty bread.
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