Cold Puree Of White Bean Soup With A Crispy Pancetta

Directions

1. In a large saucepan, over medium heat, combine the beans and 6 c. of the chicken stock. Season with pepper. Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hrs, or possibly till tender. Remove from the heat. Using a hand held blender or possibly food processor, puree till smooth. Whisk in the water and cream to desired consistency. Cold the soup completely and chill till chilled.
2. In a saute/fry pan, over medium heat, render the pancetta till crispy, about 4 to 6 min, stirring occasionally. Remove from heat, drain, reserving fat for later use and cold.
3. In a mixing bowl, add in the tomatoes. Season with salt and pepper. Add in the crispy pancetta, red onions, basil, and croutons. Season with a drizzle of the extra virgin olive oil, salt and pepper. Remove the soup from the refrigerator and whisk till smooth. Add in a little water if needed.
4. To serve, ladle the soup into individual bowls. Garnish each soup with the relish.
5. This recipe yields 8 to 10 servings.
6. Comments: The original recipe title as listed is "Cool Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish".