Makes: 4 litres
Soaking Time: minimum 1 hour, but overnight will do
Prep Time: 15 minutes
Cooking Time: 45-60 minutes

500 gr. Great White Northern beans (you can substitute navy beans if necessary)
½ ea. large onion, julienned
1 tbsp. minced garlic
4 slices Irving’s Farm Fresh smoked bacon, chopped
2 tbsp. canola oil
2 sprigs fresh thyme
2 ea. bay leaves
3 lt. chicken stock (or ham stock if you can find it)
½ lt. heavy cream
TT S&P
TT white truffle oil

• Place the beans in a large tub and generously immerse in water, keeping mind the beans will absorb a great deal of water, set aside minimum 1 hour, but this can be done overnight
• In a pot on medium high heat, add the cooking oil, chopped bacon, onions, and minced garlic, saute until the bacon is cooked, but not crispy, 4-5 minutes
• Drain the excess water from the beans and quickly add them to the pot, followed by the chicken stock
• Bring to a simmer and then add the bay leaves, thyme sprigs
• Simmer until the beans are soft and tender, 40 minutes or so
• Add the heavy cream and bring it back to a simmer
• Remove from the heat, pull out the bay leaves and thyme sprigs
• Using a hand mixer or blender, carefully puree the soup, keeping in mind that the soup is very hot and can burn you easily!
• Strain the soup through a fine strainer
• Pour the soup into a bowl and drizzle generously with white truffle oil

This is the perfect hearty bowl of soup that will warm the soul on even the coldest of winter days.