White-Bean Soup Shooters with Bacon

Total Time:
50 min
Prep:
26 min
Cook:
24 min

Level:
Easy

Ingredients
  • 1/2 strip bacon, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon 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 teaspoon cayenne pepper
  • Kosher salt
  • 3 slices crusty bread, toasted
  • 2 ounces goat cheese, at room temperature
  • Freshly ground black pepper
Directions
  • Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 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.

  • Photograph by Jim Franco

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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    This recipe is featured in:

    Easy Holiday Appetizers