Cold Puree Of White Bean Soup With A Crispy Pancetta

Recipe Ingredients

1/2 lb	227g / 8oz	Dried navy beans
6 cups	1422ml	Low-sodium chicken stock
		Freshly-ground white pepper - to taste
1 cup	237ml	Water
1/4 cup	59ml	Heavy cream - (to 1/2 cup)
8 oz	227g	Diced pancetta
3/4 cup	46g / 1.6oz	Small-diced, seeded Creole tomatoes
1/2 cup	31g / 1.1oz	Small-diced red onion
2 tablespoons	30ml	Fresh basil leaves chiffonade
1 cup	237ml	Cubed white bread - (1/4" cubes) - toasted
		Drizzle of olive oil

Recipe Instructions

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.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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