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BEAN - White Bean Soup With Poached Egg
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| White Bean Soup With Poached Egg WSJ Total Time: 50 minutes Serves: 4 | |
| 1 cup | diced bacon |
| 2 tablespoons | olive oil |
| 1/2 cup | minced onions |
| 1/4 | minced celery |
| 1/4 cup | chopped fennel |
| 4 cloves | garlic, sliced |
| 2 cups | white wine |
| 2 cups | shelled white beans, Cannellini |
| 6 cups | chicken stock |
| 1 | bay leaf |
| 10 | thyme sprigs |
| Garnish with: | |
| Bacon | |
| Lemon zest | |
| Chopped parsley | |
Poached egg
In a medium sauté pan over low heat, fry 1 cup diced bacon until fat renders and meat browns.
Heat 2 tablespoons olive oil in a medium, wide pot over medium heat. Sauté ½ cup minced onions, ¼ cup minced celery, ¼ cup chopped fennel and 4 cloves garlic, sliced, until vegetables are translucent, about 6 minutes. Add 2 cups white wine and simmer until liquid reduces by half, about 5 minutes.
Increase heat to medium-high and add 2 cups shelled white beans, such as cannellini, 6 cups chicken stock or enough to cover beans by 2 inches, 1 bay leaf and leaves from 10 thyme sprigs. Bring liquid to a boil, then reduce heat to medium and simmer until beans are fork tender, about 40 minutes. Off heat, season soup with salt. Use a food processor or blender to purée until completely smooth and velvety. Return soup to pot and reheat over medium-low heat. If too thick, add more stock.
To serve, ladle hot soup into bowls. Garnish with reserved bacon, lemon zest and chopped parsley. Top each bowl with a freshly poached egg.
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