Cappuccino of white beans

Name: Cappuccino of white beans
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 250 grams dry cannellini bean or haricot beans, soaked overnight and drained; 1 small onion, roughly chopped; 1 small carrot, roughly chopped; 1 bay leaf and a sprig of fresh thyme; 1 liter vegetable stock; 100 grams fresh wild mushroom (such as ceps or morels) or chestnut mushrooms, sliced thinly; 1 Tbsp olive oil; 25 grams butter, plus an extra knob of cold butter; 142 milliliters carton double cream; 3 drops truffle oil, optional, but good

Cappuccino of white beans might be just the beverage you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 629 calories, 14g of protein, and 46g of fat. This recipe serves 2. Head to the store and pick up butter, vegetable stock, carrot, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Cappuccino Cookies With Espresso And White Chocolate, White Chocolate Caramel Cappuccino Bars, and Cappuccino Brownies with White Chocolate-Espresso Sauce are very similar to this recipe.

Instructions

Cover the beans with cold water, add the onion, carrot and herbs. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer for about 30 minutes until tender.

Ingredients you will need

Carrot

Beans

Herbs

Onion

Water

Remove 3-4 tbsp of the nearly cooked beans and set aside for serving. Continue to cook the rest for another 10-20 minutes or so until very soft, topping up with more boiling water if necessary.

Ingredients you will need

Beans

Water

Drain and discard the vegetables and herbs.

Ingredients you will need

Vegetable

Herbs

Place the beans in a food processor and whizz to a pure until creamy. It may be easier to pure half at a time, ladling in some of the stock to slacken the mixture and get it going. Stop the machine after 2-3 minutes, scrape down with a spatula, correct the seasoning, add a bit more stock and buzz again. The longer you leave it pureing, the smoother it will become; 4-5 minutes should do it. Return to the same pan. Stir in the stock and seasoning, bring to the boil then simmer for 5 minutes.

Ingredients you will need

Seasoning

Beans

Stock

Equipment you will use

Food Processor

Spatula

Frying Pan

Brush the mushrooms to remove any soil then slice down them for the best shape, but not too thinly or they will shrivel when cooking.

Ingredients you will need

Mushrooms

Heat a non-stick pan until quite hot, add the oil, then the mushrooms, and saut until they start to colour. Now add the 25g/1oz of butter and continue to saut until just cooked. Keep the heat in the pan high, as you want to roast rather than boil them. Season and drain.

Ingredients you will need

Mushrooms

Butter

Cooking Oil

Equipment you will use

Frying Pan

Rub the soup through a fine sieve with the back of a ladle for a fine velvety texture. Return to the pan and stir in the cream. As the mixture almost comes to the boil, add the truffle oil, if using. (If you add the oil when the mixture is cold, it may split.)

Ingredients you will need

Truffle Oil

Cream

Soup

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Ladle

Sieve

Frying Pan

When ready to serve, divide the reserved beans (they dont need re-heating) and mushrooms between warmed soup cups.

Ingredients you will need

Mushrooms

Beans

Soup

Add the knob of butter to the near-boiling soup then froth with a hand blender (do this for 4-5 minutes to get it really light) then slowly pour the soup into the cups from a ladle to three quarters full, wiping the ladle over the edge of the pan so the soup doesnt drip. Hold back the froth in the pan then scoop that on top of the cups to serve.

Ingredients you will need

Butter

Soup

Equipment you will use

Immersion Blender