White Bean Soup with Bacon

1. soak beans in cold water for one night.

Finely dice the shallots. Coarsely chop garlic. Heat oil in a saucepan. Sauté shallots, garlic and bacon in it without coloring. Add 1/2 l water. Add drained bay leaf, rosemary, beans and lemon peel. Make 1 hour with not quite lid on medium heat.

3. halve leeks lengthwise and rinse. Cut only the light green and white into 1/2-inch-wide slices. Remove rosemary, bay leaf and lemon zest from soup. Remove bacon and 10 tbsp beans and keep warm.

Finely grind the remaining bean soup with a hand blender. Add beans, whipping cream and leek and simmer for 3 minutes over low heat. Season with salt and pepper. Cut bacon diagonally into 1/2 cm wide slices and add to soup.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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