Ingredients
- 4 slices bacon
- 2 large onions, roughly chopped
- Salt and black pepper
- 1 tablespoon fresh minced thyme
- 4 heads roasted garlic, cloves squeezed out (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees F for 45 minutes, until soft and colored)
- 2 cups white beans, soaked in water overnight, drained
- 8 cups chicken stock
- 4 large croutons
- Thai Basil Shrimp Salad, recipe follows
Directions
In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
Thai basil shrimp salad:
- 1/2 pound rock shrimp
- Canola oil, to cook
- 2 limes, juiced
- 2 minced Thai bird chiles
- 1 minced shallot
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons canola oil
- 1/3 cup Thai basil chiffonade, save 1 tablespoon, for garnish
- Salt and black pepper
- Italian bread croutons, sliced 1-inch thick
In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.
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By AMTunnell
Visalia, CA
on December 01, 2010
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This was a great fall dinner. It was light and fresh. I made my white beans the other day from the leftover ham hock from Thanksgiving. So I didn't have to boil for long. I didn't have access to the Thai chile's so I used a red Fresno chile that is more local for my area. It was quite mild. I also did not have access to rock shrimp so I used regular plain ol' shrimp. I sauteed them in olive oil, seasoned them and added a slight bit of garlic powder. It's all about using what you have people and we absolutley loved this meal! I am a personal chef and will be making this dish, with my own tweekage, (also added some steamed red potato for my clients! Thank you
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