4.454545
11 ratings

White Bean Soup Recipe From No. 1 Restaurant in Puerto Rico

Marmalade Restaurant and Lounge sent us home with the best cold weather soup recipe

Check out the full story behind Chef Peter Schintler and Old San Juan's Marmalade Restaurant and Lounge here

Ingredients

  • 2 Pounds dried navy beans, soaked in water for 24 hours
  • 12-14 slices of hickory-smoked bacon
  • 2 stalks of celery, chopped
  • 1 large white or yellow onion, minced
  • 5 cloves of garlic, whole, peeled
  • 2 stems of fresh thyme
  • 1 gallon of chicken stock
  • 1 Cup heavy cream
  • Salt and pepper, to taste
  • ¼ Cup thinly sliced chives
  • 4 Tablespoons black truffle oil
  • ¼ Cup bacon dust (from 2 slices of smoked bacon)

Directions

In a large skillet or microwave oven, cook the bacon until very crisp, reserving the fat. 

Chop the bacon finely using a knife or food processor. Reserve ¼ cup for the “bacon dust.”

Gently cook the minced onion and celery under medium heat in the rendered bacon fat for 6–10 minutes, stirring constantly and making sure not to brown either the onions or celery. 

When the onions and celery are translucent, put them in a large pot. Drain the soaked beans and add them to the onion mixture along with thyme, garlic, butter, cream, and chicken stock. Bring the mixture to a boil and reduce to a very gentle simmer for 1 ½ hours, covering the pot with a lid and stirring occasionally.

When beans are tender, remove the pot from the stove for 1 hour so that it slightly cools. Then, purée the soup in batches in a food processor or blender until it is velvety-textured. Adjust the salt and pepper to taste.

Garnish with truffle oil, chives, and bacon dust. Serve at once.

Nutritional Facts
Servings8
Calories Per Serving941
Total Fat45g69%
Sugar14gN/A
Saturated16g78%
Cholesterol88mg29%
Protein45g90%
Carbs91g30%
Vitamin A140µg16%
Vitamin B120.3µg5%
Vitamin B61mg48.8%
Vitamin C5mg9%
Vitamin D0.4µg0.1%
Vitamin E2mg10%
Vitamin K19µg24%
Calcium228mg23%
Fiber18g74%
Folate (food)447µgN/A
Folate equivalent (total)447µg100%
Iron8mg44%
Magnesium234mg59%
Monounsaturated19gN/A
Niacin (B3)12mg61%
Phosphorus695mg99%
Polyunsaturated8gN/A
Potassium2061mg59%
Riboflavin (B2)0.7mg40.4%
Sodium1654mg69%
Thiamin (B1)1mg80%
Zinc6mg37%