Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 to 6 servings

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
  • 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
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:
  • 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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