Bean Cream Soup with Truffle Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 16 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beans, white, dried
- 1 vegetable onion (s)
- 1 clove garlic
- olive oil
- Broth, instant
- 200 ml white wine, dry
- 500 ml milk
- 500 ml cream
- salt
- Pepper, whiter
- 3 mushrooms, brown
- 3 spring onion (s)
- 3 slices Serrano ham
- Sugar, brown
- 1 tablespoon lemon juice
- 0.5 tablespoon ½ truffle oil
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight. Finely dice onions and garlic and sauté in olive oil. Drain the beans and cook with the wine, milk and cream for 45-60 minutes, until the beans give way under pressure. Puree the soup, pass through a sieve and, if necessary, top up with stock and cream, season.
- Place the Serrano ham on a baking sheet lined with baking paper and sprinkle with brown sugar. Let it dry in the slightly open oven at 50 - 60 ° until you can break it (this can take 2 - 3 hours, depending on the ham!). Cut or break into small pieces.
- Cut the mushrooms into leaves, cut the spring onions into oblique pieces 1-1.5 cm long and fry. Divide the soup on plates and garnish with the mushrooms, spring onions, ham, lemon juice and truffle oil.
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