Recipe

Cold Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish

This cool, creamy soup is delightful during the summer months. Garnish the soup with the season's best tomatoes and basil and enjoy.

Ingredients

Combine the beans and the the chicken stock in a large, heavy pot or Dutch oven over medium heat. Season with pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender, about 2 hours. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. Cook the pancetta in a skillet over medium heat until until crispy, 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving the fat for later use and cool. Put the tomatoes in a mixing bowl and season with salt and pepper. Add the pancetta, red onions, basil, and croutons. Season with a drizzle of the extra virgin olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish.