Marmalade's White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 lb. bag of dried navy beans, soaked in water for 24 hours6-7 slices of smoked bacon1 stalk of celery, chopped1 small white or yellow onion, minced5 cloves garlic, peeled and whole2 stems fresh thyme8 cups chicken stock1/8 lb. butter1 cup fat free half and halfSalt & pepper to taste1/2 cup thinly sliced chives4 tbsp. black truffle oil1/4 cup bacon dust
Notes:
•Although the recipe calls for navy beans, cannellini beans also work well.
•I've found that the fat is most easily rendered by cooking the bacon in batches in the microwave. A microwave bacon tray with a ridged bottom collects the fat, which can then be easily transferred.
•The original recipe assumes that you will leave bacon grease in the pot after cooking the veggies; I strain the veggies out of the skillet and put them into a stockpot sans bacon grease
•A very gentle simmer is indicated by only a few small bubbles sporadically rising to the top, similar to bubbles in a glass of champagne.
Caloric information includes bacon dust but not truffle oil.
Cook the bacon in a microwave or oven until very crispy. Reserve the fat.
Chop the bacon finely using a knife or food processor, and reserve for garnish.
Gently cook the celery and onion under 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 1/2 hours while covering the pot with a lid, stirring occasionally.
When the beans are tender and begin to split, remove from heat for 1 hour to slightly cool.
After 1 hour, remove the beans and other solid ingredients (celery, onions, garlic) from the pot, reserving the liquid. Place the solid mixture into a food processor or, preferably, a blender, and slowly add the liquid back into the solid mixture while pureeing to a velvety texture.
*Note: You might find that the desired consistency is achieved without using all of the reserved liquid. Slowly add the liquid mixture to the solid mixture in the blender, pureeing to combine, until a velvety texture and a creamy, but not extremely thick, consistency are achieved.
Adjust salt & pepper.
Garnish with chives or scallions, truffle oil, & bacon dust.
Yields about 4 quarts of soup, or 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user NHARSANYI.
•Although the recipe calls for navy beans, cannellini beans also work well.
•I've found that the fat is most easily rendered by cooking the bacon in batches in the microwave. A microwave bacon tray with a ridged bottom collects the fat, which can then be easily transferred.
•The original recipe assumes that you will leave bacon grease in the pot after cooking the veggies; I strain the veggies out of the skillet and put them into a stockpot sans bacon grease
•A very gentle simmer is indicated by only a few small bubbles sporadically rising to the top, similar to bubbles in a glass of champagne.
Caloric information includes bacon dust but not truffle oil.
Cook the bacon in a microwave or oven until very crispy. Reserve the fat.
Chop the bacon finely using a knife or food processor, and reserve for garnish.
Gently cook the celery and onion under 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 1/2 hours while covering the pot with a lid, stirring occasionally.
When the beans are tender and begin to split, remove from heat for 1 hour to slightly cool.
After 1 hour, remove the beans and other solid ingredients (celery, onions, garlic) from the pot, reserving the liquid. Place the solid mixture into a food processor or, preferably, a blender, and slowly add the liquid back into the solid mixture while pureeing to a velvety texture.
*Note: You might find that the desired consistency is achieved without using all of the reserved liquid. Slowly add the liquid mixture to the solid mixture in the blender, pureeing to combine, until a velvety texture and a creamy, but not extremely thick, consistency are achieved.
Adjust salt & pepper.
Garnish with chives or scallions, truffle oil, & bacon dust.
Yields about 4 quarts of soup, or 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user NHARSANYI.
Nutritional Info Amount Per Serving
- Calories: 76.5
- Total Fat: 3.2 g
- Cholesterol: 9.1 mg
- Sodium: 634.3 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.6 g
- Protein: 3.7 g
Member Reviews
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DEMF19
I had the chance to go to Marmalade myself, and the owner did tell us that truffles do make a difference, but that they're so expensive most people will have to get by by using truffle oil. We did when we recreated the recipe at home, and it tasted great. Be careful with salty ingredients, though - 1/12/11
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JUSTENOUGHJONES
I won't rate until I try it. But a question: How important to the recipe's success is the black truffle oil? That ingredient is a bit spendy for this girl. Is there an alternative that will still give a similar taste without having to buy extremely high priced specialty oil? - 1/8/11