Recipe for mashed white bean soup, fried bacon and shallots, cooked with a blender, with the addition of cream. Served with croutons coated with goat cheese. Share with friends: 
Food Photography: Jim Franco Time: 50 min. Difficulty: easy. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 strips of chopped bacon
- 1 tbsp. l extra virgin olive oil
- 1 tbsp. l (15 gr.) Unsalted butter
- 2 finely chopped shallots
- 850 gr. canned white beans, pre-washed and dried
- 6 shredded sage leaves
- 4 minced cloves of garlic
- 3 tbsp. unsalted chicken stock
- 1/2 tbsp. fat cream
- 1/4 tsp ground red hot pepper
- Coarse salt
- 3 slices of toasted bread
- 55 gr. goat cheese, room temperature
- Freshly ground black pepper
Recipes with similar ingredients: white beans, bacon, shallots, sage, garlic, cream, ground hot red pepper, white bread, goat cheese
Recipe preparation:
- In a small pan with a thick bottom, fry the bacon for 3 minutes to half ready. Add olive oil, butter and fry the shallots for 6 minutes until soft. Add the beans sage, garlic and broth, bring the mixture to a boil and cook more 15 minutes.
- Pour the mixture into a blender or food processor, previously divided into three equal parts, and beat until homogeneous state (be careful, hot liquid may throw out of the blender when whipping). Pour the mashed soup back into pan, add cream, red peppers and salt over to taste. Leave the soup on the stove so that it does not cool.
- Spread the toasted bread with a thick layer of goat cheese and chop on croutons of 2 cm each. Serve soup spilling into low glasses, put croutons with goat cheese on top and sprinkle with black pepper.
