Saturday, November 10, 2012


I would like to share with all of you this recipe that I make it last year for my Neighborhood Christmas Party. This soup is so yummy and rich with the white beans and perfect for cold weather. I poured the soup into individual party size shot glass and decorated it with some goat cheese, toasted croutons and some freshly grounded black pepper.....and VOILA!!! I wanna take this opportunity to share this recipe, so all of you could try it on this coming Thanksgiving Party or Christmas Party. Believe me.....everyone will WOW on this soup.....ENJOY!!!!

Recipe Courtesy : Ted Allen for Food Network Magazine

Preparation Time : 26 minutes
Cook Time : 24 minutes
Level : Easy


1/2 strip bacon, diced
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
2 shallots, chopped
2 (15 oz) 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 ounces goat cheese, at room temperature
Freshly ground black pepper


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

2. 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.

3. Cut the toasted bread into 3/4-inch croutons.

4. To serve, ladle the soup into shot glasses, top with goat cheese, croutons and sprinkle with freshly ground black pepper.

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