Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Serves: 8
Ingredients:
1/2 strip bacon- diced
1 T. extra-virgin olive oil
1 T. unsalted butter
2 shallots- chopped
2 cans (15 oz.) cannellini- drained and rinsed
6 leaves fresh sage- chopped
4 cloves garlic- chopped
3 c. low-sodium chicken broth
1/2 c. heavy cream
1/4 tsp. cayenne pepper
Salt (to taste)
Pepper (to taste)
3 slices crusty bread- toasted
2 oz. goat cheese- room temperature
Directions:
- Fry bacon in a medium saucepan over medium heat until halfway done, about 3 min
- Add olive oil, butter, and shallots
- Saute until soft, about 6 min
- Add beans, sage, garlic, and broth
- Bring to a simmer and cook 15 min
- Transfer mixture to a blender or food processor in batches and puree until smooth (be careful-hot liquids are prone to explode when whipped!)
- Return pureed soup to pan
- Add cream, cayenne, and salt to taste
- Keep warm
- Smear toasted bread generously with goat cheese and cut into 3/4" croutons
- To serve, ladle soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper
*Jen found recipe here
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