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

Staff Writer
Marmalade Restaurant and Lounge sent us home with the best cold weather soup recipe
Bean soup dish

Monte Mathews

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

8
Servings
941
Calories Per Serving
Deliver Ingredients

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

Total Fat
45g
69%
Sugar
14g
N/A
Saturated Fat
16g
78%
Cholesterol
88mg
29%
Protein
45g
90%
Carbs
91g
30%
Vitamin A
140µg
16%
Vitamin B12
0.3µg
5%
Vitamin B6
1mg
48.8%
Vitamin C
5mg
9%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
10%
Vitamin K
19µg
24%
Calcium
228mg
23%
Fiber
18g
74%
Folate (food)
447µg
N/A
Folate equivalent (total)
447µg
100%
Iron
8mg
44%
Magnesium
234mg
59%
Monounsaturated
19g
N/A
Niacin (B3)
12mg
61%
Phosphorus
695mg
99%
Polyunsaturated
8g
N/A
Potassium
2061mg
59%
Riboflavin (B2)
0.7mg
40.4%
Sodium
1654mg
69%
Thiamin (B1)
1mg
80%
Zinc
6mg
37%

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