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.
Tools You May Need
Copyright 1999, Ming Tsai, All Rights Reserved
Tools You May Need
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