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Bean and Bacon Soup

List of Ingredients




Bean and Bacon Soup
Makes 6 servings

3/4 cup navy or great northern beans
4 slices bacon, chopped
1 head romaine lettuce, shredded
2 egg yolks
2/3 cup creme fraiche
1 tbsp. white wine vinegar
Salt
Freshly ground black pepper
Chopped fresh cilantro, to garnish

Drain the beans. Rinse and drain again. Put into a Dutch oven and cover with
cold water. Bring to the boil, skimming the froth from the surface. Drain.

Return the beans to pan, add stock and bring to a boil. Add bacon and
simmer 1-1/2 hours, or until the beans are tender, adding more water if
necessary. Remove about half of the beans with a slotted spoon and roughly
mash them. Return to soup and stir well. Add lettuce and simmer for 15
minutes.

In a bowl, mix together egg yolks, creme fraiche and vinegar. Add to soup
and cook over low heat, stirring, until warmed through. Season with salt
and pepper. Garnish with chopped cilantro and serve.

One-Pot Cooking

Recipe