Chilled cranberry bean soup with crispy bacon

Savory recipes Spring Summer Fall Winter 1+ hour Medium difficulty Casserole

Prep time

10 minutes

Cooking time

1 hour

Serves

4 people

Hull the beans and rinse them in cold water.
Heat the chicken stock and add the peeled onion studded with the clove, the sage leaf, the olive oil, and the crushed garlic cloves.
Cook the beans in the stock for 1 hour over low heat.
Once cooked, drain the beans and remove the sage leaf, onion, and garlic cloves from the stock. Set aside the stock.
Pass the beans through a food mill and gradually add the stock until you have a nice, smooth mixture. Season as needed.
Melt the butter in the bean mixture, then add the cream and blend. Finally, add the sherry vinegar.
Chill the soup in the refrigerator.
While waiting for the soup to cool, bake the bacon in the oven at 120°C (250°F) for 30 minutes.
Serve the chilled soup with a slice of crispy bacon.