White Bean Soup @ MarmaladePosted: November 10, 2007
My dad just got home from a business trip to San Juan, Puerto Rico and he will not shut up about this soup he had at Marmalade Restaurant. He was kind enough to bring back the recipe for me (I think it was a hint). Apparently this is what the restaurant is known for, so they have the recipe preprinted on cards 🙂 Here it is! I think I may attempt it for Thanksgiving, just to make him happy. I have *not* made this soup, I will not be held responsible if you make it and it sucks! I’m pretty sure this makes a ton of soup.
White Bean Soup @ Marmalade
1 lb. bag of dried navy beans soaked in water for 24 hours
10-12 slices smoked bacon
2 stalks chopped celery
1 large white or yellow onion, minced
3 cloves garlic, peeled (whole)
2 stems fresh thyme
1 gallon chicken stock
1/4 lb. butter
1 cup heavy cream
Salt and pepper to taste
1/4 cup thinly sliced chives
4 Tbsp. black truffle oil and puree
1/4 cup of bacon dust
Cook the bacon in the microwave or oven until very crispy; reserve the fat. Chop the bacon finely using a knife or food processor, and reserve the garnish.
Gntly cook the minced onion and celery under medium heat in the rendered bacon fat for 6-10 minutes; stirring constantly, making sure it is not too brown.
When onions are translucent, add the soaked beans (drained from water), thyme, garlic, butter, cream and chicken stock. Bring this mixture to a boil and reduce to a very gentle simmer for 1 1/2 hours while covering the pot with a lid. Stir occasionally.
When the beans are tender, remove from heat for 1 hour to slightly cool before pureeing to a velvety texture in a food processor or blender.
Use salt and pepper to taste.
Garnish with sliced scallions, bacon dust and truffle oil puree.