White Bean Soup
-2 lbs dried navy beans soaded in water for 24-hours
-12-14 slices of smoked bacon
-2 stalks of chopped celery
-1 large white or yellow onion (minced)
-5 cloves of garlicpeeled (whole)
-2 stems of fresh thyme
-1 gallon chicken stock
-1/4 lb butter
-1 cup of heavy cream
-salt and pepper to taste
-1/4 cup thinly sliced chives
-4 Tbsp of black truffle oil & puree
-1/4 cup of bacon dust
Cook the bacon in oven until very crisp. Reserve the fat.
Chop the bacon finely using a knife or kitchen food processor and reserve for garnish.
Gently cook the minced onion and celery over medium heat in the rendered bacon fat for 6-10 minutes, stirring constantly making sure not to brown.
When onions are translucent, add the soaked beans (drained from water), thyme, garlic, butter, cream and chicken stock. Bring this mixture to a boil and reduce to a very gentle simmer for 1.5 hours while covering the pot with a lid, stirring occasionally.
When beans are tender, remove from heat for 1 hour to slightly cool. Using a hand blender, pulverize the beans until velvety smooth, adjust salt and pepper.
Garnish with sliced scallions, bacon dust and truffle oil.
-Greta Sandberg(from Marmalade in Old San Juan)
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