Ingredients Jump to Instructions ↓

  1. 4 slices bacon

  2. 2 large onions, roughly chopped Salt and black pepper

  3. 1 tablespoon fresh minced thyme

  4. 4 heads roasted garlic , cloves squeezed out (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees F for 45 minutes, until soft and colored)

  5. 2 cups white beans, soaked in water overnight, drained

  6. 8 cups chicken stock

  7. 4 large croutons Thai Basil Shrimp Salad, recipe follows

  8. 1/2 pound rock shrimp Canola oil, to cook

  9. 2 limes, juiced

  10. 2 minced Thai bird chiles

  11. 1 minced shallot

  12. 1 tablespoon fish sauce

  13. 1 tablespoon sugar

  14. 2 tablespoons canola oil

  15. 1/3 cup Thai basil chiffonade , save

  16. 1 tablespoon, for garnish Salt and black pepper Italian bread croutons, sliced 1-inch thick

Instructions Jump to Ingredients ↑

  1. In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender , puree the soup until smooth. Check again for seasoning. In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade. Wine Recommendation: Grosset, Clare Valley Riesling , Polish Hill, Australia, 1998 In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside. In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce , sugar, and oil. Toss with warm shrimp and basil. Check for flavor.


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