Summary

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

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Instructions

1. 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.
2. 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.
3. 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.