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

5.0 4 rating

Prep. 5 min

Total 15 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

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

You might also like...

Pad Thai

1 h

Fondant au chocolate

50 min

Warm broccoli salad with rocket pesto

30 min

Chunky guacamole

10 min

Yoghurt cheese

24 h 40 min

No waste vegetable stock concentrate

25 min

Hearty minestrone with herb gremolata

40 min

Chickpea soup (Revithia)

No ratings

Creamy "Cambodian" style fish curry

40 min

Layered Thai green vegetable curry and rice

45 min

Vegan burgers

45 min

Mango and passionfruit soft serve (TM6)

5 min