Cold Puree of White Bean Soup with a Crispy Pancetta and Creole Tomato Relish (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 190 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Ingredients:
1/2 pound dried navy beans |
6 cups low-sodium chicken stock |
freshly ground white pepper |
1 cup water |
1/4 to 1/2 cup heavy cream |
8 ounces diced pancetta |
3/4 cup small diced creole tomatoes, seeded |
1/2 cup small diced red onion |
2 tablespoons chiffonade of fresh basil leaves |
1 cup cubed white bread, (1/4-inch cubes), toasted |
drizzle of olive oil |
Directions:
1. 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
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