Recipe courtesy of Emeril Lagasse
Print
Total:
3 hr 15 min
Prep:
5 min
Cook:
3 hr 10 min
Yield:
8 to 10 servings

Ingredients

  • 1/2 pound dried navy beans
  • 6 cups low-sodium chicken stock
  • freshly ground white pepper
  • 1 cup water
  • 1/4 to 1/2 cup heavy cream
  • 8 ounces diced pancetta
  • 3/4 cup small diced Creole tomatoes, seeded
  • 1/2 cup small diced red onion
  • 2 tablespoons chiffonade of fresh basil leaves
  • 1 cup cubed white bread, (1/4-inch cubes), toasted
  • drizzle of olive oil

Directions

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.

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