White Bean and Bacon Soup
Prep: 20 minutes Cook: 30 minutes
½ pound Hatfield Chef Signature Bacon (SKU: 2229), diced
2 Tbsp Extra Virgin Olive Oil
½ cup white onion, chopped
2 15oz cans cannellini or other white bean, drained and rinsed
6 leaves fresh sage, chopped
4 cloves garlic, minced
3 cups low-sodium chicken broth
½ cup half and half cream
¼ tsp cayenne pepper
4 oz goat cheese
Freshly ground peppers
Render the bacon in a medium pot over medium heat until halfway done, approximately 3 minutes. Add the olive oil and onions, sauté until the onions are translucent and soft, about 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 minutes.
Transfer the mixture to a blender or food processor in three batches and puree until smooth.
(Note: hot liquids are prone to explode when whipped). Return pureed soup to the pot and add cream, cayenne and salt to taste. Keep warm.
To serve ladle soup into bowls, sprinkle with goat cheese and black pepper, serve with crusty bread.