Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad

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  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998

Thai basil shrimp salad:

  1. In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
  2. 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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Ellie Krieger

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