To me, nothing says cozy on a cold day like a big bowl of hearty soup. It’s been quite a while since we shared a recipe for one of our favorite comforts this time of year (it’s probably about time we pull our smoked french onion soup out of the archives!). So when our friends at Homespun hinted at sharing a taste of their white bean soup with chili oil and bacon croutons…well I knew we had to make it happen.
I think Chef Jason had me at “white bean soup” (as a long-time white bean chili lover, I knew I’d be a fan) but he really hooked me with the thought of adding chili oil for that added depth of flavor and, of course, homemade bacon croutons. I mean, homemade croutons are ALWAYS a treat, but add bacon to the mix and I’m a goner. Cheers, Kat
- 2 cups White Beans Great Northern Beans (Dry)
- 2 small onions, diced
- 2 carrots, diced
- 3 ribs celery, diced
- 5 cloves garlic, grated or minced
- 2 Tbsp Thyme
- 2 Tbsp Butter
- 2 cups Heavy Cream
- Black pepper, season to taste
- Salt, season to taste
- Fried sage, to garnish
- 2 Tbsp Cumin Seed
- 1/2 cup Crushed Red Chili Flakes
- 1 tbsp Paprika
- 1 cup Grape Seed Oil
- 8 strips Bacon
- 2 tbsp Butter, diced
- 1/4 cup Parmesan, grated
- 2 cups Diced Bread
- Salt, season to Taste
- 1-2 cups Chicken Stock
- For best results, rinse white beans over cold water in a colander. Be sure to pick out any pebbles or debris that may be in the dry beans. Place beans in a 3 quart pot, pour cold water over the rinsed beans, and place lid on top of pot. Water should fill about ⅔ of the pot. Allow to soak for at least 8 hours, and up to 24 hours. For longer soaks, be sure to change out water every 8 hours to prevent spoiling. After soaking, drain and rinse beans.
- After beans have soaked, place beans back into 3 quart pot, covering with 6 cups of water. Bring to a boil then reduce to a simmer. Simmer beans for 1 hour. Season with salt and pepper. Reserve Beans.
- In a 3-4 quart pot, melt butter over medium-high heat. Add diced vegetables, sauté until tender (about 4-6 minutes). Be careful not brown vegetables.
- Add reserved white beans including the cooking liquid to vegetables, simmer for 20 minutes.
- Add heavy cream and bring back to the simmer 10 minute. Season with salt and pepper.
- Add fresh Thyme and allow to steep.
- Garnish with fried sage and serve soup. *For smoother texture you can puree half soup in a blender and then add back to soup.
- With a heavy bottom small pot add all ingredients.
- Bring the oil to 250F over medium heat, remove from burner and allow to steep until oil is room temperature.
- Strain through a fine sieve with a coffee filter. Store in refrigerator. The oil will keep for up to 3 weeks. Goes great over soups, salads, rice, hummus, and eggs. Chili Oil is the perfect condiment to add a touch of spice and depth to dishes.
- Pre-heat oven to 325F. Place diced baguette in medium bowl and drizzle olive oil over the top.
- Bake for 8 to 10 minutes until bread is golden brown. Set aside.
- In a large skillet render bacon lardons over medium heat. Once bacon is crispy and browned, add toasted baguette pieces.
- Add butter and gradually add stock until bread and bacon begin to hold shape. You may not need to use all the chicken stock.
- Top with grated parmesan and place skillet in oven for 8 minutes until top is browned.
- Cool to room temperature, then place onto cutting board to cut into pieces. Serve with soup.
- Makes 2-3 quarts.
