Friday, December 7, 2018
One modification: always double (or quadruple!) this soup batch, it freezes super well.
Will absolutely make again.
White Bean Soup w Bacon and Spiced Brown Butter (x4)
Makes 11-12 2-cup servings. Ingredients:- ~16 slices of bacon, chopped [one packge]
- 4 onions, diced (I've also made the soup without onions, it's also fine)
- 8 garlic cloves, minced
- 2 tsp dried basil
- 2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 8x 14oz cans cannellini beans drained and rinsed (or a mix of bland-flavored beans, like garbanzo)
- 96 fl oz chicken broth (or any broth...or some broth and some water) [12 cups]
- 1 tsp salt (optional)
- 0.5-2 cups half and half (optional)
- 2 sticks unsalted butter [16 Tbsp]
- 1 tsp curry powder
- 1/4 tsp ground cardamom [4 pinches]
- Heat a 7qt pot over medium heat and add the bacon - cook until crispy then remove with a slotted spoon and place on a paper towel.
- Add the onions and garlic to the pot and stir in the basil, pepper, and crushed red pepper flakes. Cook until the onions begin to caramelize (15-20 minutes).
- Stir in the borth and the beans. Bring to a boil, then reduce to a simmer and cover. Simmer for 20 minutes.
- About ~10 minutes before time is up is a good time to start making the spiced brown butter.
- After 20 minutes, use an Immersion Blender to puree the soup completely.
- Optional: Season with the salt and stir in the half and half right before serving.
- Serve topped with the crumbled bacon and a drizzle of the spiced brown butter.
- Heat the butter over medium heat in a saucepan, whisking constantly.
- Cook until the butter bubbles and brown bits appear on the bottom (4-5 minutes_, and then quickly stir in the curry & caramom and remove from heat.
- Whisk for another 10 seconds.
- Drizzle the butter on the soup before serving.
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