Sous Vide White Bean Bisque

(9)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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A white bean bisque could, theoretically, take a lot of time to make — especially if you’re starting with dried cannellini beans. This recipe uses an easy workaround: canned beans. Because they’re cooked with garlic, bacon, and celery in the Anova Sous Vide Precision cooker, then pureed until smooth, you get the same great results as you would if you were starting with dried beans.
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Ingredients for 4

  • 1 (32-ounce) can cannellini beans, drained and rinsed

  • 1 cup chicken stock

  • 4 ounces smoked bacon or pancetta

  • 1 carrot, cut into small dice

  • 1 stalk celery, cut into small dice

  • 2 cloves garlic, thinly sliced

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

  • Step 2

    Combine beans, stock, bacon, carrot, celery, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 1 minute. Add additional stock or cream to reach desired consistency.

    • Step 1

      Season to taste with salt and pepper, and serve.

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185 F / 85 C Recipe Temp
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