White Bean Soup with Crumbled Bacon

We here at Broadbent are missing those warm sunny days and we know you are too!  So much so that maybe you don’t want to leave the office to run out to grab lunch because it’s chilly outside.  Or maybe you just want to come home from the office, kick your shoes off and relax.  Well, there’s a soup for that!  But some may think “Will it fill me up?”  This easy autumn soup will most definitely leave you feeling satisfied and it warm you right up.   It is simple, savory and darn good!  All the best qualities of a meal perfect for chilly days or nights.  Settle in with a comforting bowl of this white bean and bacon soup!

 

White Bean Soup with Crumbled Bacon and Spiced Brown Butter

Yield: Serves 2 To 4

 

SOUP INGREDIENTS:

4 slices of Broadbent’s Maplewood Smoked Bacon chopped

1 Vidalia onion, diced

2 garlic cloves, minced

1/2 tsp dried basil

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes

2 (14-ounce) cans cannellini beans, drained and rinsed

3 cups low sodium chicken stock

1/2 tsp sea salt

1/2 cup half and half

 

SPICED BROWN BUTTER INGREDIENTS:

4 tbsp unsalted butter

1/4 tsp curry powder

1 pinch of ground cardamom

 

DIRECTIONS:

 

Soup:

Heat a large pot over medium heat and add Broadbent’s Maplewood Smoked Bacon.  Cook until crispy and all the fat is rendered. Remove the Broadbent’s Maplewood Smoked Bacon and place it on a paper towel to drain any excess grease.

Add the onions and garlic to the pot and stir. Add in the basil, pepper and crushed red pepper flakes. Cook until the onions begin to caramelize, roughly 15 to 20 minutes.

Add the beans and chicken stock. Bring mixture to a boil, then reduce to a simmer and cover. Simmer for 20 minutes, then very carefully transfer the mixture to a blender. Puree until smooth, then pour back in the pot. Season with sea salt and taste.

Add the half and half just before serving.

Top with Broadbent’s Maplewood Smoked Bacon crumbles and drizzle with the spiced brown butter.

 

Spiced Brown Butter:

Heat the butter over medium heat in a saucepan, continuously whisking. Cook until it bubbles and the brown bits appear on the bottom (about 4 to 5 minutes) then quickly stir in the curry and cardamom and remove it from the heat. Whisk for another 10 seconds.

Drizzle the butter on the soup before serving.

 

Enjoy!

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