Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad

Total Time:
1 hr 10 min
10 min
1 hr

4 to 6 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    White Bean and Roasted Garlic Dip

    Recipe courtesy of Patrick and Gina Neely