Bean And Bacon Soup With Cheese Toasts Food

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
• Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
• Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
• Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

BEAN AND BACON SOUP WITH CHEESE TOASTS

Steps:

• In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
• Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.
• Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.
• Garnish soup with remaining bacon, and serve with cheese toasts on the side.

BEAN AND BACON SOUP

Steps:

• Chop the bacon, then fry it in the large saucepan you will use the the soup. The idea is not to crisp it but to render the fat: cook it on a low heat with the lid on for about 10 minutes. Remove from the pan, leaving any rendered fat in the pan
• Whilst the bacon is cooking, roughly chop the onion, garlic and leek and peel and slice the carrot. Once the bacon is done, put all of these into the pan and stir in the bacon fat. Add a generous splash of cider vinegar and allow to cook gently for about 5 minutes.
• Add the water, stock, bouillon, paprika, bay leaves and puree to the vegetables. Stir through and then leave to simmer for about an hour.
• Once cooked, add the bacon and then put through a blender and return to the pan (or use an immersion blender in the pan) before adding the drained and rinsed beans. Allow to heat through for 15 minutes.
• Season to taste and serve with crusty bread.
• This recipe is my (remarkably successful) attempt to recreate a covent garden soup of the month recipe - I think I actually like this mor than the original!

BEAN AND BACON SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

BEAN WITH BACON

Steps:

• Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
• Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
• Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• Stir in the tomatoes with their juice. Serve.

BACON-CHEESE APPETIZER TOASTS

Steps:

• Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.
• Heat skillet over medium heat.
• Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.
• Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.

CHEESE AND BACON SOUP

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.

BACON BEAN SANDWICHES

Steps:

• Place toast on an ungreased baking sheet. Spread each slice with 3 tablespoons beans. Top each with two bacon strips, a few onion rings and a cheese slice. Bake at 350° for 15-20 minutes or until cheese is melted and lightly browned.

BEAN AND BACON SOUP

Steps:

• Cook bacon in soup pot till browned but still limp.
• Remove bacon from pan and reserve two tablespoons bacon fat.
• Cook carrots,onions, and celery in bacon fat over medium heat till soft.
• add beans and broth to soup pot with bacon and veggies.
• Bring to boil and turn heat down to simmer for 1/1/2 hours.
• Season with celery salt and pepper and serve with crusty bread and butter.