White Bean, Tasmanian truffle and chive soup (Paul Foreman)

5.0 3 rating

Prep. 5min

Total 15min

6 portions

Ingredients

garlic cloves
2
truffle oil plus extra to serve
10 g
fresh Swiss brown mushrooms sliced
60 g
brandy
30 g
chicken broth bone,
200 g
2 tsp Chicken stock paste, with 200 g water (see Tip)
pouring (whipping) cream
300 g
full cream milk
200 g
truffle creme
25 g
dashi powder
5 g
cannellini beans rinsed and drained
2 cans
sea salt to season
½ tsp
ground white pepper to season
¼ tsp
fresh chives finely sliced
15 g
bread of choice, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 287.8 mg

Protein 15.8 g

Calories 1852.3 kJ / 442.7 kcal

Fat 24 g

Fiber 8 g

Saturated fat 13.4 g

Carbohydrates 40.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Chef favourites (part 2) 8 Recipes
Australia and New Zealand

You might also like...

Creole jambalaya

Creole jambalaya

1 h

Pork Ball Soup With Cabbage

Pork Ball Soup With Cabbage

40min

Smoked Salmon Lemon Pasta

Smoked Salmon Lemon Pasta

35min

Green mussels in wine and garlic sauce

Green mussels in wine and garlic sauce

45min

Oyster Mushroom and Champagne Risotto

Oyster Mushroom and Champagne Risotto

35min

Chicken, spinach and leek risotto

Chicken, spinach and leek risotto

30min

Three Cheese and spinach lasagne (Diabetes)

Three Cheese and spinach lasagne (Diabetes)

1 h 30min

Mushroom risotto

Mushroom risotto

30min

Fish with herb tahini sauce & quinoa cauli tabbouleh

Fish with herb tahini sauce & quinoa cauli tabbouleh

35min

Burnt mandarin bavarois with mandarin syrup

Burnt mandarin bavarois with mandarin syrup

24 h 30min

Risotto pomodori with burrata

Risotto pomodori with burrata

30min

Banana and raspberry soft serve

Banana and raspberry soft serve

5min