Creamy haricot and truffle soup ( serves 4 )
Comforting yet luxurious with crème fraîche , truffle oil and garlicky sourdough-croutons to soak up the decadent flavours . What ’ s more , it is ready in a flash !
Ingredients :
• 4 leeks
• 2 cans cannellini or haricot beans , drained and rinsed
• 4 garlic cloves , peeled and grated
• 2 lemons , zested and cut into wedges
• 40 ml of your favourite herby spice blend ( we love the NOMU Provençal rub )
• 4 sachets of veg stock ( we used Ina Paarman ’ s )
• 8 g fresh parsley , rinsed and roughly chopped
• 200 ml crème fraiche or smooth cottage cheese
• 60 ml grated Italian-style cheese
• 4 thick slices of sourdough bread ( or any wholegrain bread of your choice ), torn into bite-size chunks
Instructions
1 . Cut and discard the base of the leeks and cut in half lengthways . Rinse thoroughly and roughly chop . Place a large pot over a low-medium heat with a drizzle of oil . When hot , sauté the chopped leeks for 4-6 minutes until soft , shifting frequently . Add in the drained beans , three quarters of the grated garlic , and the juice of four lemon wedges . Add the Provençal rub to taste and fry for a further 1-2 minutes . Stir in the vegetable stock and 800 ml of boiling water . Allow to simmer for 5-6 minutes until thickened , stirring occasionally .
2 . In a bowl , make a gremolata by combining the chopped parsley and some lemon zest to taste . Set aside for serving .
3 . Transfer half of the soup to a blender , leaving the rest in the pot over a low heat . Blend until smooth and return to the pot . Whisk in the crème fraîche and half of the grated Italian-style cheese and allow to simmer for 3-4 minutes . Season to taste , turn off the heat , and pop on a lid to keep warm until serving .
4 . In a large bowl , toss the bread chunks with a drizzle of oil until evenly coated . Add in the remaining crushed garlic , some remaining Provençal rub , season to taste , and toss to combine until evenly distributed . Place the seasoned croutons onto the tray and place in the oven for 10 minutes until golden and crispy .
5 . Warm some bowls . Spoon in the creamy soup and drizzle over a dash of truffle oil . Garnish with the zesty gremolata and the remaining grated Italian-style cheese . Serve with the crispy , toasted croutons . Soak up the warmth !
• 40 ml truffle oil
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