White Bean Soup with Truffle Oil

This soup sounds veddy-veddy elegant, but isn’t. It’s just good ol’ bean soup, hearty, delicious, and great for winter weather. If the butler has the day off and you can’t find the truffle oil, leave it out. This soup freezes well.

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.