Mushroom (Porcini) and White Bean Soup Author: Natasha Conrad
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 10 g dried porcini mushrooms
- 500 g chicken stock
- 130 g brandy
- 500 g cream
- 440 g cannellini beans (drained and rinsed)
- Salt
- Truffle oil (optional)
- Chives
Instructions
- Add porcini, stock and brandy to the TM bowl.
- Heat at 100 degrees Celcius for 15 minutes on speed 1.5 with the MC off.
- Add cream to the TM bowl and heat at 90 degrees Celcius for 5 minutes on speed 1.5 with the MC off.
- Add beans and with MC on, and held in place with a folded cloth (to prevent hot liquid escaping), increase speed slowly and process for 30 seconds on speed 7.
- Heat at 90 degrees Celcius for 10 minutes on speed 1.5 with the MC off.
- Season to taste with salt and with MC on, and held in place with a folded cloth (to prevent hold liquid escaping), increase speed slowly and process for 30 seconds on speed 7.
- Serve drizzled with a little truffle oil and sprinkled with chopped chives.
Notes
Tip
Finishing with truffle oil is not essential but it adds a lovely flavour to the dish. I serve this soup in little Demi Tasse cups and it is more than enough for a starter as it’s very rich.
