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PdfCook the bacon in oven until very crisp, reserve the fat.
Chop the bacon finely using a knife or kitchen food processor and reserve for garnish.
Gently cook the minced onions and celery under medium heat in the rendered bacon fat for 6-10 minutes, stirring constantly making sure not to brown.
When onions are translucent, add the soaked beans (drained from water), thyme, garlic, butter, cream and chicken stock.
Bring this mixture to a boil and reduce to a very gentle simmer for 1.5 hours while covering the pot with a lid, stirring occasionally.
When beans are tender, remove from heat for 1 hour to slightly cool before pureeing to a velvety texture in a food processor or a blender, adjust salt and pepper.
Garnish with sliced scallions, bacon dust and truffle oil/puree.