Chicken, bacon & white bean soup, portuguese style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8.00 | ounce | bacon; chopped |
| 2.00 | cup | chopped onions |
| ½ | cup | chopped celery |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 1.00 | pounds | white beans; soaked overnight |
| 2.00 | quart | chicken stock |
| 1.00 | bouquet garni | |
| 12.00 | ounce | small-diced cooked chicken |
| ¼ | teaspoon | cayenne pepper |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | romano cheese | |
| 1.00 | small | crusty bread loaf |
Directions
In a stock pot, render the bacon until crispy, remove the bacon.
Saute the onions, celery, shallots, and garlic in the bacon fat for 2 to 3 minutes. Add the stock, beans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hours or until the beans are tender. Add the diced chicken meat. Season with cayenne, salt and black pepper. Garnish with Romano cheese and serve with crusty bread. This recipe yields 8 to 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2266 broadcast 01-26-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-26-1997
Recipe by: Emeril Lagasse
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