White Bean Soup

 
16 Oz. Flageolet Beans (soaked in water overnight)
1 Oz. Thyme (minced)
3 Oz. Garlic (minced)
4 Oz. Shallots (rough chop)
8 Oz. Bacon Slab (large cubes)
1/2 Large Yellow Onion (diced)
5 Cups Chicken Stock
Water (as needed)
Salt and Pepper (to taste)
2 Oz. Mushroom Fricassee

PREPARATION
In a large stock pot, render the fat from the bacon. Once there is sufficient fat, add the thyme.  Sauté for 30 seconds to release the aroma. Next add the onions and shallots. Sauté for 1 minute. Add the garlic and bloom.  Drain the beans from the liquid they were soaking in overnight and add them to the pot.  Incorporate all of the ingredients together and then add the chicken stock. The stock should be about 1½ inches over the beans.


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Simmer for approximately 45 minutes or until beans are tender. Add stock and/or water as necessary. Once the beans are tender pull the soup off of the fire and cool briefly. Take the cubes of bacon out of the soup mix and discard. Blend the soup until it is smooth. Season with salt and pepper.

PRESENTATION
Serve in a bowl and garnish with mushrooms.

Serves 4 - 6

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