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Sunday, November 8, 2015

White bean and pancetta soup

I made this creamy white bean soup on a cold evening and it was ready pretty fast and very warming, which was exactly what I was aiming for, considering how low temperatures tend to drive me back to my burrow like a marsupial mouseling :). 
The soup is flavored with thyme and shallots and generously sprinkled with bread and pancetta croutons. It will be lovely whenever you try it. Enjoy.

Recipe adapted from here.

Last year: Kaeng khiao wan (Green curry with chicken) (Thai).
Two years ago: Pignoli (pine nut cookies) (Italian).
Three years ago: Arancini carbonara (Fried risotto balls in carbonara style) (Italian).
Four years ago: Chicken liver parfait with sage and red wine.

Ingredients (serves 4):
  • 5 shallots (or small onions)
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme leaves
  • 2 cans of pre-boiled white beans (500 g total weight when drained)
  • 750 ml chicken stock
  • salt and pepper to taste
  • 4 strips of pancetta
  • croutons to serve (optional)

Melt the butter in a heavy-bottomed soup pot. Finely chop the shallots and add them to the butter.

Let them cook over low heat, stirring once in a while, until softened and light golden (about 7-10 minutes). Add the thyme:

Mix well, then add the drained beans:

Add the stock and season with salt and pepper. Bring the soup to a boil and let it simmer for 5 minutes. Meanwhile, fry the pancetta over low heat, then crumble it in a bowl.
When the soup is done, remove it from the heat and puree it with an immersion blender.

Transfer to serving bowls and top each serving with crumbled pancetta and bread croutons, if using. Serve hot. It's done, dig in! :)

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