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

• 1/2 pound dried navy beans
• 6 cups low-sodium chicken stock
• freshly ground white pepper
• 1 cup water
• 1/4 to 1/2 cup heavy cream
• 8 ounces diced pancetta
• 3/4 cup small diced Creole tomatoes, seeded
• 1/2 cup small diced red onion
• 2 tablespoons chiffonade of fresh basil leaves
• 1 cup cubed white bread, (1/4-inch cubes), toasted
• drizzle of olive oil

1. In a large saucepan, over medium heat, combine the beans and 6 cups of the chicken stock.
2. Season with pepper.
3. Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hours, or until tender.
4. Remove from the heat.
5. Using a hand held blender or food processor, puree until smooth.
6. Whisk in the water and cream to desired consistency.
7. Cool the soup completely and refrigerate until chilled.
8. In a saute pan, over medium heat, render the pancetta until crispy, about 4 to 6 minutes, stirring occasionally.
9. Remove from heat, drain, reserving fat for later use and cool.
10. In a mixing bowl, add the tomatoes.
11. Season with salt and pepper.
12. Add the crispy pancetta, red onions, basil, and croutons.
13. Season with a drizzle of the olive oil, salt and pepper.
14. Remove the soup from the refrigerator and whisk until smooth.
15. Add a little water if needed.
16. To serve, ladle the soup into individual bowls.
17. Garnish each soup with the relish

beans, lowsodium, freshly ground white pepper, water, heavy cream, pancetta, tomatoes, red onion, chiffonade of fresh basil leaves, white bread, drizzle of olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cold-puree-of-white-bean-soup-with-a-crispy-pancetta-and-creole-tomato-relish-recipe.html (may not work)