Ingredients

• 4 slices bacon
• 2 large onions, roughly chopped
• Salt and black pepper
• 1 tablespoon fresh minced thyme
• 4 heads roasted garlic, cloves squeezed out (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees F for 45 minutes, until soft and colored)
• 2 cups white beans, soaked in water overnight, drained
• 8 cups chicken stock
• 4 large croutons
• Thai Basil Shrimp Salad, recipe follows
• 1/2 pound rock shrimp
• Canola oil, to cook
• 2 limes, juiced
• 2 minced Thai bird chiles
• 1 minced shallot
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 tablespoons canola oil
• 1/3 cup Thai basil chiffonade, save 1 tablespoon, for garnish
• Salt and black pepper
• Italian bread croutons, sliced 1-inch thick

Instructions

1. In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
2. In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
3. Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
4. In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
5. In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.