White Bean And Bacon Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	146g / 5.1oz	Diced bacon
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped carrot
1/2 cup	55g / 1.9oz	Chopped celery
1 lb	454g / 16oz	White beans - soaked overnight
1 cup	62g / 2.2oz	Seeded, chopped tomatoes
3		Bay leaves
3		Thyme sprigs
1 1/2		Chicken broth
		Salt - to taste
		Freshly-ground white pepper - to taste
1 1/2 teaspoons	7.5ml	Bayou Blast - see * Note
		Chopped parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Drain the beans and place them in a pot with enough water and cook until tender, 1 to 1 1/2 hours.

In a large soup pot or saucepan heat olive oil and bacon over medium-high heat until fat begins to render, about 5 minutes. Add onion, carrots and celery; cook until onion is tender, 5 minutes. Drain beans and add, along with tomatoes, bay leaves, thyme sprigs and stock; bring to a boil, reduce heat to low and simmer until beans are very tender and flavors are blended, 30 to 40 minutes. Adjust seasoning to taste with salt, white pepper and Bayou Blast. Remove thyme sprigs and bay leaves before serving, garnish with chopped parsley.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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