WHITE BEAN SOUP SHOOTERS WITH BACON

White Bean Soup Shooters with Bacon image

Provided by Pat Duran

Time 50m

Number Of Ingredients 14

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1 slice bacon, diced
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
2 small shallots, chopped
2 can(s) 15 oz. each. cannellini or other white beans, drained and rinsed
6 sprig(s) fresh sage, chopped
4 clove garlic, chopped
3 c low sodium chicken broth
1/2 c heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slice crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

Steps:

1. Fry bacon in a medium saucepan over medium heat until partly done, 3 minutes. Add the olive oil, butter and shallots and sauté until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
2. Transfer the mixture to a blender or food processor in three batches and puree until smooth. Careful this is hot-may explode when whipped!. Return the pureed soup to the pan and add the cream, cayenne and salt to taste. Keep warm.
3. Smear the toasted bread generously with goat cheese and cut into 3/4 inch croûtons. To serve: ladle the soup into shot glasses, top with goat cheese croûtons and sprinkle with black pepper.