Cold Puree of White Bean Soup with a Crispy Pancetta and Creole Tomato Relish

1. 1

   In a large saucepan, over medium heat, combine the beans and 6 cups of the chicken stock.

2. 2

   Season with pepper.

3. 3

   Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hours, or until tender.

4. 4

   Remove from the heat.

5. 5

   Using a hand held blender or food processor, puree until smooth.

6. 6

   Whisk in the water and cream to desired consistency.

7. 7

   Cool the soup completely and refrigerate until chilled.

8. 8

   In a saute pan, over medium heat, render the pancetta until crispy, about 4 to 6 minutes, stirring occasionally.

9. 9

   Remove from heat, drain, reserving fat for later use and cool.

10. 10

    In a mixing bowl, add the tomatoes.

11. 11

    Season with salt and pepper.

12. 12

    Add the crispy pancetta, red onions, basil, and croutons.

13. 13

    Season with a drizzle of the olive oil, salt and pepper.

14. 14

    Remove the soup from the refrigerator and whisk until smooth.

15. 15

    Add a little water if needed.

16. 16

    To serve, ladle the soup into individual bowls.

17. 17

    Garnish each soup with the relish

* Per serving · 4 servings · Values may vary.