White Bean Soup

-2 lbs dried navy beans soaded in water for 24-hours

-12-14 slices of smoked bacon

-2 stalks of chopped celery

-1 large white or yellow onion (minced)

-5 cloves of garlicpeeled (whole)

-2 stems of fresh thyme

-1 gallon chicken stock

-1/4 lb butter

-1 cup of heavy cream

-salt and pepper to taste

-1/4 cup thinly sliced chives

-4 Tbsp of black truffle oil & puree

-1/4 cup of bacon dust

Cook the bacon in oven until very crisp.  Reserve the fat.

Chop the bacon finely using a knife or kitchen food processor and reserve for garnish.  

Gently cook the minced onion and celery over medium heat in the rendered bacon fat for 6-10 minutes, stirring constantly making sure not to 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 1.5 hours while covering the pot with a lid, stirring occasionally.

When beans are tender, remove from heat for 1 hour to slightly cool.  Using a hand blender, pulverize the beans until velvety smooth, adjust salt and pepper.

Garnish with sliced scallions, bacon dust and truffle oil.

-Greta Sandberg(from Marmalade in Old San Juan)

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