White Bean Soup with Truffle Oil:
2 tbsp. (10 mL) olive oil
2 onions, coarsely chopped
2 cloves garlic, minced
3 large Russet potatoes, peeled and chunked into 16ths
8 c. (2 L) commercial or homemade poultry or vegetable stock
Two 19 oz. (540 mL) cans white beans, drained and rinsed (see Note)
1 c. (250 mL) milk
2 (10 mL) tsp. salt
¼ tsp. (1.2 mL) pepper (white, if available)
Squeeze of juice from ½ fresh lemon (optional)
3 tbsp. (45 mL) white truffle oil, as garnish (optional)
Finely minced parsley, as garnish
Add oil to large, heavy-based pot over medium heat. Stir in onions and garlic just until soft; do not brown. Add potatoes and stock. Bring to a boil and immediately lower heat. Cover and simmer 15 min. Add beans, simmering a further 10 min. Cool to room temperature before puréeing in batches on high speed in blender goblet. Reheat, adding milk and seasonings. Stir in a squeeze of lemon. Drizzle with truffle oil and sprinkle with parsley. Serves 10.
Note: Use white kidney beans (also called cannellini beans), pinto beans, or navy beans. With those unavailable, I used Romano beans.
Combine onions, garlic, potatoes, and stock. |
Purée soup cooled to room temperature. |
Reheat, stirring in milk and seasonings. |
Garnish with truffle oil and parsley. |
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