White bean and bacon soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Diced bacon |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped carrot |
| ½ | cup | Chopped celery |
| 1 | pounds | White beans; soaked overnight |
| 1 | cup | Seeded; chopped tomatoes |
| 3 | Bay leaves | |
| 3 | Thyme sprigs | |
| 1½ | quart | Chicken broth |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1½ | teaspoon | Bayou Blast; see * Note |
| Chopped parsley; for garnish | ||
Directions
* 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.