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Cannellini bacon and chilli cream soup
Cannellini bacon and chilli cream soup
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Satisfying cannellini, bacon, and chili soup, paired with crispy sourdough croutons - a comforting delight.
Ingredients:
  • 36.40 gm extra-virgin olive oil, plus extra for drizzling
  • 150g speck (or thickly cut bacon), cut into small thick cubes
  • 4 thick slices sourdough bread, cut into 1cm cubes
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely sliced or 1 tsp dried chilli flakes, or to taste
  • 2 x 400g canned cannellini beans, drained & rinsed
  • 250g potatoes, peeled & diced
  • 765.00 gm vegetable liquid stock or chicken style liquid stock
  • 1 bay leaf
  • 187.50 ml cooking cream
  • 40.00 ml flat-leaf parsley, coarsely chopped, to serve
  • 40.00 ml chives, chopped, to serve
  • Sliced chilli, extra, optional, to serve
Instructions:
  • - In a frying pan over medium-high heat, heat half of the olive oil. Add speck or bacon and cook, stirring occasionally, for 6-8 minutes until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined tray and set aside. Add bread to the pan and cook in the bacon fat until golden on all sides. Remove from heat and place in a small bowl with the bacon. Set aside.
  • Heat olive oil in a saucepan and sauté onion, garlic, and chili until onion softens (4-5 minutes). Add beans, potato, stock, and bay leaf. Simmer for 20 minutes until the potato is cooked. Discard bay leaf. Blend mixture in a food processor until smooth. Return soup to the saucepan, stir in cream, and bring to a simmer.
  • Crumble the croutons and bacon mixture, then mix in chopped parsley, chives, and optional chili. Top the soup with the crouton mixture and a drizzle of high-quality olive oil before serving.

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