Bacon Potato White Bean And Red Pepper Soup Recipe
Ingredients
| 1/2 pound slab of hickory-cured bacon, cut into 3/8-inch dice | ||
| Unsalted butter | 1 Tablespoon | |
| Onion | 1 Small, minced | |
| Leeks | 3 Large | |
| 1/2 of a large carrot, coarsely chopped | ||
| 1 small celery rib, coarsely chopped | ||
| 1 medium red bell pepper, cut into 1/4-inch-thick slices | ||
| 4 cups chicken stock or canned low- sodium broth | ||
| Salt | 3/4 Teaspoon | |
| 1/4 teaspoon freshly ground white pepper | ||
| Potatoes | 2 Large | |
| White kidney beans | 1 Can (10oz), drained, rinsed | |
Directions
1. Place the bacon in a large saucepan and cover with water. Simmer over moderately high heat for 5 minutes. Drain and pat the bacon dry with paper towels. Wipe out the saucepan and return the bacon to the pan. Fry over moderately high heat until golden and crisp, about 4 minutes. Drain the bacon on paper towels.
2. Discard all the fat in the pan and wipe out with paper towels. Add the butter to the pan and melt over moderate heat. Add the onion, leeks, carrot, celery and red bell pepper. Cook until the vegetables are lightly browned and softened, about 5 minutes.
3. Add the bacon, chicken stock, salt and white pepper. Simmer, skimming occasionally, for 5 minutes.
4. Add the potatoes and simmer, skimming, until the potatoes are just tender when pierced with a knife, about 15 minutes.
5. Add the white beans and simmer 1 to 2 minutes more. Serve hot. (This can be made up to 1 day ahead. Cover and refrigerate. Remove any accumulated fat before reheating.)
2. Discard all the fat in the pan and wipe out with paper towels. Add the butter to the pan and melt over moderate heat. Add the onion, leeks, carrot, celery and red bell pepper. Cook until the vegetables are lightly browned and softened, about 5 minutes.
3. Add the bacon, chicken stock, salt and white pepper. Simmer, skimming occasionally, for 5 minutes.
4. Add the potatoes and simmer, skimming, until the potatoes are just tender when pierced with a knife, about 15 minutes.
5. Add the white beans and simmer 1 to 2 minutes more. Serve hot. (This can be made up to 1 day ahead. Cover and refrigerate. Remove any accumulated fat before reheating.)
Chef
