White Bean And Bacon Soup

Categories: Essnce13
Yield: 6 servings

1 tb Olive oil
1 c Diced bacon
1 c Chopped onion
1/2 c Chopped carrot
1/2 c Chopped celery
1 lb White beans; soaked
-overnight
1 c Seeded; chopped tomatoes
3 Bay leaves
3 Thyme sprigs
1 1/2 qt Chicken broth
Salt; to taste
Freshly-ground white pepper;
-to taste
1 1/2 ts Bayou Blast; see * Note
Chopped parsley; for garnish

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is
included in this collection.

Drain the beans and place them in a pot with enough water and cook until
tender, 1 to 1 1/2 hours. In a large soup pot or saucepan heat olive oil
and bacon over medium-high heat until fat begins to render, about 5
minutes. Add onion, carrots and celery; cook until onion is tender, 5
minutes. Drain beans and add, along with tomatoes, bay leaves, thyme sprigs
and stock; bring to a boil, reduce heat to low and simmer until beans are
very tender and flavors are blended, 30 to 40 minutes. Adjust seasoning to
taste with salt, white pepper and Bayou Blast. Remove thyme sprigs and bay
leaves before serving, garnish with chopped parsley. This recipe yields 6
servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-047 broadcast 03-11-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-13-1997

Recipe by: Emeril Lagasse

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