This satisfying soup combines the smokiness of the bacon and sweet notes of the squash to highlight the Pinot Gris' refreshing streak of citrus.
Yield: 4 portions
2 cups dry white beans
2 tbsp olive oil
1½ cups smoked bacon, ¼" strips
2 cloves garlic, chopped
1 cup onion, ¼" diced
½ cup leek, ¼" diced
1 cup celery, ¼" diced
1 cup carrots, ¼" diced
2 cups butternut squash, ¼" diced
1½ tbsp fresh thyme, chopped
1½ tbsp fresh rosemary, chopped
10 cups chicken stock
1 tbsp parsley, chopped
sea salt & white pepper
Method:
Cover white beans in cold water and allow to soak for 24 hours. Drain well.
Heat olive oil in a heavy bottomed soup pot and sauté bacon for 3 minutes. Pour off any excess fat. Add onions and garlic continuing to cook until onions are softened. Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary. Sauté for 2 more minutes. Pour in chicken stock and bring to a boil. Turn down heat and simmer slowly for 1 hour or until beans are tender. Adjust final seasoning and garnish with chopped parsley.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2003 Mission Hill Family Estate
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