Creamy White Bean Soup
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
White beans are subtle beans. Overall, all the other ingredients support their gentle flavor. To keep this combination interesting, we've added a few drops of vibrant truffle oil to the soup.
Ingredients
- Canned Baby Beets - 14.1 oz
- Potato - 17.6 oz
- Onion - 1 head
- Garlic - 3 cloves
- Celery stalk - 1 piece
- Olive Oil - 0 fl oz
- Butter - 0.7 oz
- Rosemary - 1 sprig
- Chicken Broth - 8 fl oz
- 33% Cream - 7 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Truffle Oil - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Peel the potatoes and cut them into random pieces. The smaller the pieces, the quicker the soup will cook.
Step 3
Chop the onion, celery, and garlic randomly.
Step 4
In a heavy-bottomed pot, heat a mixture of olive oil and butter.
Step 5
Sauté the chopped vegetables with a sprig of rosemary.
Step 6
Add canned beans along with the liquid, then add broth to achieve the desired consistency for the soup. Cook the soup until the vegetables are tender.
Step 7
Remove the sprig of rosemary; it is no longer needed.
Step 8
Add the cream and blend the soup with an immersion blender until smooth.
Step 9
Add salt and pepper to taste. Bring the soup to a boil.
Step 10
Serve the soup, drizzling it with a drop of truffle oil.
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