- 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)
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.