White bean & bacon soup

Yield: 6 servings

Measure Ingredient
1.00 tablespoon olive oil
1.00 cup diced bacon
1.00 cup chopped onion
½ cup chopped carrot
½ cup chopped celery
1.00 pounds white beans; soaked overnight
1.00 cup seeded; chopped tomatoes
3.00 bay leaves
3.00 thyme sprigs
1½ quart chicken broth
1 salt; to taste
1 freshly-ground white pepper; to taste
1½ teaspoon bayou blast; see * note
1 chopped parsley; for garnish

* 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 1½ 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.

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

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Recipe by: Emeril Lagasse

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