Our Big Family Kitchen

← Back to the recipe

Marmalade's Tiny White Bean Soup

By Kate Edwards · Originally from Marmalade Restaurant & Wine Bar, Old San Juan, Puerto Rico

Edwards · Soups and Stews

Ingredients

  • For the Soup

    2 lbs dried navy beans, soaked in water for 24 hours (or 4 cans navy beans, drained)
  • 12-14 slices hickory-smoked bacon
  • 2 stalks celery, chopped
  • 1 large white or yellow onion, minced
  • 5 whole, peeled garlic cloves
  • 2 stems fresh thyme
  • 1 gallon chicken stock
  • 4 Tbsp butter
  • 1 cup heavy cream
  • Salt and pepper, to taste

  • For the Garnish

    1/4 cup thinly sliced chives or scallions
  • 4 Tbsp black truffle oil
  • 1/4 cup bacon dust (finely chop 2 extra slices of crisp, smoked bacon)

Method

  1. Cook the bacon until crisp, reserving the rendered fat. Use that fat to sauté the onion and celery until soft.
  2. Combine the sautéed vegetables, beans, garlic, thyme, butter, cream, and stock in a pot. Simmer for about 1.5 hours, until the beans are tender.
  3. Blend the mixture until smooth, then season with salt and pepper to taste.
  4. Serve hot, garnished with chives or scallions, a drizzle of black truffle oil, and a sprinkle of bacon dust.