Tuesday, November 27, 2012

White Bean Soup with Rosemary and Smoked Tasso

Once the weather outside even hints that it’s going to be cooler than 80 degrees, this soup is on top of my to cook list. Smooth, simple flavors make this a comfort food staple in my house. The addition of tasso adds a smoky, earthy, and slightly spicy element, taking this soup to a rich, decadent level. 

White Bean Soup with Rosemary and Smoked Tasso
By Gary Gee

2 Tablespoons olive oil
2 cups sliced yellow onions
Coarse salt
Freshly ground black pepper
White pepper
Brown sugar
1 clove garlic, chopped
3 cups cannellini or great northern beans, cooked or canned, drained
2 quarts chicken stock
½ teaspoon dried rosemary, crushed
½ cup Teet's Smoked Pure Pork Tasso, sliced

In a large Dutch oven, heat the olive oil over medium heat. Add the onions, sprinkling with salt, peppers, and a pinch of brown sugar. Cook over medium-low heat, until glossy and wilted, about 10 minutes. Do not brown. Add the garlic and cook for 5 minutes more. 

Add the drained beans, chicken stock and rosemary. Bring to a boil. Reduce the heat and simmer, partially covered, for 30-45 minutes, until the beans are soft. 

Carefully puree the soup with an immersion blender, or in batches in a blender or a food processor. Return to the pot over low heat, taste and adjust seasoning. Keep warm. 

In a small skillet, over medium-high heat, pan fry the tasso slices until lightly browned and just heated through, about 30 seconds per side. Remove from the skillet and reserve. 

To serve, ladle portions of soup into individual bowls. Garnish with the reserved tasso, black and white pepper, and a splash of extra virgin olive oil, if desired.

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