Creamy White-Bean and Sage Soup

Makes 6 to 8 servings

4 ounces bacon, finely diced
2 cups finely chopped onion
1 tablespoon prepared roasted garlic
4 cups chicken broth
4 (15-ounce) cans cannellini beans, rinsed and drained
3 sprigs fresh parsley
8 sprigs fresh thyme
3 bay leaves
1 cup heavy whipping cream
3 tablespoons unsalted butter, softened
1 teaspoon fresh lemon juice
1/2 teaspoon ground white pepper
1/2 teaspoon sea salt
1 tablespoon black truffle oil
Garnish: additional black truffle oil and ground black pepper

1. In a large stockpot over medium-high heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.

2. Add the onion and roasted garlic to the bacon drippings in the pot, and cook for 6 minutes, stirring occasionally. Pour in the broth, and bring to a boil. Add the beans, parsley, thyme, and bay leaves; cook, uncovered, for 15 minutes. Remove from heat, and cool slightly.

3. Remove the parsley, thyme, and bay leaves from the soup. Using a blender, puree the mixture in batches until smooth.

4. Return soup to the pot, and add cream, butter, lemon juice, white pepper, and salt. Cook over medium-low heat until hot. Stir in truffle oil. Ladle soup into individual serving dishes, and drizzle each serving with additional truffle oil and a sprinkle of black pepper, if desired.

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