Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad (Ming Tsai) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
4 slices bacon |
2 large onions, roughly chopped |
salt and black pepper |
1 tablespoon fresh minced thyme |
4 heads roasted garlic, cloves squeezed out (oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees f for 45 minutes, until soft and colored) |
2 cups white beans, soaked in water overnight, drained |
8 cups chicken stock |
4 large croutons |
thai basil shrimp salad, recipe follows |
1/2 pound rock shrimp |
canola oil, to cook |
2 limes, juiced |
2 minced thai bird chiles |
1 minced shallot |
1 tablespoon fish sauce |
1 tablespoon sugar |
2 tablespoons canola oil |
1/3 cup thai basil chiffonade, save 1 tablespoon, for garnish |
salt and black pepper |
italian bread croutons, sliced 1-inch thick |
Directions:
1. In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
2. In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
3. Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
4. Thai basil shrimp salad:
5. In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
6. In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.
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