and for my next act…

I will use every new appliance acquired in the last month.   This recipe caught my eye recently as I enjoy soups and you all can’t freaking get enough bacon out of me.   After a crazy weekend in the office, it was just the thing to rejuvenate me and break in my le creuset!

(which, for the record, is a fantastic blog you should read….right after this one 😉 )

  • 4 strips of lean bacon
  • 3 large carrot, chopped
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • 1 bay leaf
  • 3 15 1/2-ounce cans white beans, drained
  • 4 cups chicken broth
  • 2 tablespoons chopped fresh parsley


First things first:

did you catch the "weekend in the office" part?

  • In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.

SERIOUS bacon.

a fitting first task.

  • Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.

tried out my new mandolin and promptly took off my manicure.

also broke in the new garlic press. this thing is a WORKHORSE. thanks manfriend 🙂

  • Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.

now we're cooking.

you're so pretty.

  • Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy.

Yum! On the side, I sliced (much more successfully) some leftover yukon golds, tossed ’em in salt, shallot pepper, a little cayenne, and baked at 400 until cooked through and browned. Then, because I was feeling frisky and had a new microplane, I microplaned some parm on top and broiled until cheese bubbled. No recipe. Just culinary brilliance.


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