Griff reinterpreted his favorite cold-weather lunch from childhood, bean with bacon soup, for the bakery’s lunch menu. We serve Southern Corn Cakes as a side with each bowl.
- Yield: 4 Servings
- 1½ cups dried white beans, such as cannellini or navy, soaked overnight in cold water
- 3 tablespoons olive oil
- 4 celery ribs, diced
- 2 large sweet onions, such as Vidalia, finely diced
- 1 parsnip, peeled and finely diced
- 4 cups chicken stock
- 8 strips bacon
- Salt and freshly ground black pepper
- 4 teaspoons finely chopped fresh parsley
- Smoked paprika
How to Make It
- Drain and rinse the soaked beans. Fill a large saucepan with water, add the beans, bring to a boil over high heat, and boil for 10 minutes.
- Reduce the heat to medium-low and simmer until the beans are soft, about 1 hour. Set a sieve over a bowl and drain the beans; reserve the liquid. Remove any loose bean skins.
- Preheat the oven to 350°F.
- Heat the olive oil in the same pan over medium heat. Add the celery, onions, and parsnip and sauté for 4 to 5 minutes. Add half the beans and the chicken stock and cook over medium-low heat until the vegetables are tender, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Meanwhile, line a baking sheet with parchment and lay the bacon strips on the paper, without overlapping. Bake the bacon for 15 to 20 minutes, until slightly crispy. Remove the bacon from the oven and drain on paper towels. When it is cool, dice 4 strips and cut the remaining 4 strips in half.
- Using a food processor or a blender, blend the soup to a smooth consistency. Return it to the saucepan and reheat (if necessary) over low heat, adding a little of the bean liquid if the soup is too thick. Add the remaining beans and the diced bacon to the soup and season to taste with salt and pepper.
- To serve, ladle the soup into four bowls and garnish each with 2 bacon strip halves. Finish with a sprinkle of the parsley and a dusting of smoked paprika.