White-Bean Soup Shooters with Bacon
Difficulty: Easy
Nutritional Information Per Serving (1 of 12 servings): Calories 191, Total Fat 8 g, Saturated Fat 4 g, Carbohydrates 22 g, Dietary Fiber 4 g, Sugar 2 g, Protein 9 g, Cholesterol 17 mg, Sodium 391 mg
Total Time: 50 min Preparation Time: 26 min Cooking Time: 24 min
Imagine sipping this creamy, savory white-bean soup shootercrisp bacon bits, aromatic sage, and tangy goat cheese croutons make every bite irresistible. Perfect for parties, these elegant appetizers will wow your guests and have them begging for the recipe!
- 1/2 strip bacon, diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 shallots, chopped
- 2 cans (15 ounces each) cannellini or other white beans, drained and rinsed
- 6 fresh sage leaves, chopped
- 4 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 3 slices crusty bread, toasted
- 2 ounces goat cheese, softened
- Freshly ground black pepper
- In a medium saucepan over medium heat, cook the bacon until partially cooked, about 3 minutes. Add olive oil, butter, and shallots; saut until shallots are tender, about 6 minutes. Stir in beans, sage, garlic, and chicken broth. Bring to a gentle simmer and cook for 15 minutes.
- Carefully blend the soup in three batches until smooth (caution with hot liquids to avoid splatters). Return to the pan, stir in heavy cream, cayenne, and salt to taste. Keep warm.
- Spread goat cheese over toasted bread slices and cut into 3/4-inch croutons. Pour soup into shot glasses, top with croutons, and finish with black pepper.
Blender tip: Cool soup 5 minutes, fill blender halfway, cover lid with a towel leaving one corner open, and blend smoothly.
Courtesy of Recipe Iseasy Magazine
