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.
1
Prepare all the ingredients.
2
Peel and chop the potatoes randomly. The smaller the pieces, the faster the soup will be ready.
- Potato: 500 g
3
Chop the onion, celery, and garlic randomly.
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 3 cloves
4
In a thick-bottomed pot, heat a mixture of olive and butter.
- Olive oil: 20 ml
- Butter: 20 g
5
Sauté chopped vegetables with a sprig of rosemary.
- 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.
- 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.
- Whipping cream 33%: 200 ml
9
Add salt and pepper to taste. Boil the soup.
- Salt: to taste
- Ground black pepper: to taste
10
Serve the soup, seasoned with a drop of truffle oil.
- Truffle oil: to taste
