1/2 strip bacon, diced
1 tbs extra-virgin olive oil
1 tbs unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini OR other white beans, drained & rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. add the olive oil, butter and shallots and saute until soft, about 6 minutes. add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

tranfer the mixture to a blender or food processor in three batches and puree until smooth. (be careful. hot liquids are prone to explode when whipped!) return the pureed soup to the pan and add the cream, cayenne, and salt to taste. keep warm.

smear the toasted bread generously with goat cheese and cut into 3/4″ croutons. to serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.