White Bean and Bacon Soup & Goat Cheese Croustades


1/2 lb Hatfield Chef Signature Bacon (SKU: 2229), diced
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
2 shallots, chopped
2 15-ounce cans cannellini or other white beans, drained and rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
Kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
Freshly ground black pepper


Render the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and sauté until the shallots are translucent and soft, about 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.

Smear the toasted bread generously with goat cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper