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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
4 people


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


  • 500 g (17.6 oz) fresh cranberry beans
  • 1.2 L (5 cups) chicken broth
  • 6 slices of country bacon
  • 8 cl (1/3 cup) olive oil
  • 1 sage leaf
  • 80 g (2.8 oz) butter
  • 10 cl (2/5 cup) liquid cream
  • 2 cloves of garlic
  • 1 onion
  • 1 clove
  • 5 cl (1/5 cup) sherry vinegar
  • Pepper and fleur de sel




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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