Creamy White Bean & Bacon Soup
Ingredients:
1 lb bag of navy beans
1/2 large yellow onion minced
3 stalk(s) celery chopped
4 clove garlic peeled and whole
1/2 lb package bacon crisped and chopped
2 stems of thyme
5 Tbsp butter
32 oz chicken stock
3/4 c heavy cream
1/8 c thinly sliced chives, or green onion
2 Tbsp black truffle oil
salt and pepper to taste
Directions:
Soak beans in water for at least 24 hours.
Place bacon on foil lined or parchment lined sheet pan. Bake at 450 degree's flip and cook until crisp. Remove bacon . Chop bacon finely in food processor. Set aside. Place Bacon drippings in a large pan.
Cook the onion and celery in drippings stirring constantly until onions are translucent, but not brown. Add drained beans to pan. Stir to combine.
Add the whole garlic, Thyme, butter, cream, salt, and pepper to pan.
Bring to a boil. Reduce heat to simmer. Cover and simmer for about and hour, or until beans are tender. Remove from heat and cool until warm. Cool about an hour. Remove the stalk from the Thyme.
Puree in a blender or food processor. Add salt and pepper to taste. Serve with chopped chives, bacon, and a drizzle of Truffle oil on top.