White Bean Cream Soup

4 servings

20 minutes

White beans are a quiet bean. And in general, all the other ingredients support its mild taste. To make sure this whole set doesn't get boring, we added a few drops of ringing truffle oil to the soup.

Energy value per serving

• Calories: 476.6
• Proteins: 12.6g
• Fats: 26.8g
• Carbohydrates: 47.8g

Ingredients

• Canned white beans: 400 g
• Potato: 500 g
• Onion: 1 head
• Garlic: 3 clove
• Celery stalk: 1 pc
• Olive oil: 20 ml
• Butter: 20 g
• Rosemary: 1 sprig
• Chicken broth: 250 ml
• Cream 33%: 200 ml
• Salt: to taste
• Ground black pepper: to taste
• Truffle oil: to taste

Cooking steps

1. Prepare all the ingredients.

2. Peel and chop the potatoes randomly. The smaller the pieces, the faster the soup will be ready.

   Required ingredients:

   • Potato: 500 g

3. Chop the onion, celery, and garlic randomly.

   Required ingredients:

   • Onion: 1 head
   • Celery stalk: 1 piece
   • Garlic: 3 cloves

4. In a thick-bottomed pot, heat a mixture of olive and butter.

   Required ingredients:

   • Olive oil: 20 ml
   • Butter: 20 g

5. Sauté chopped vegetables with a sprig of rosemary.

   Required ingredients:

   • Onion: 1 head
   • Celery stalk: 1 piece
   • Garlic: 3 cloves
   • Rosemary: 1 sprig

6. Add canned beans with liquid, add broth to reach the desired consistency of the soup. Cook the soup until the vegetables are tender.

   Required ingredients:

   • Canned white beans: 400 g
   • Chicken broth: 250 ml

7. Take out the rosemary sprig, it is no longer needed.

8. Add cream and blend the soup until smooth.

   Required ingredients:

   • Cream 33%: 200 ml

9. Add salt and pepper to taste. Boil the soup.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

10. Serve the soup, seasoned with a drop of truffle oil.

    Required ingredients:

    • Truffle oil:  to taste