Thursday, January 5, 2012

White Bean & Truffle Soup, B.C. Spot Prawn Nage

White Bean & Truffle Soup, B.C. Spot Prawn Nage
1 lt. Chicken Stock
1 tsp. Olive Oil
1 Ham Hock
White Mirepoix (1 Onion, ½ Celery Bunch, 2 Leeks)
Bay Leaf, Garlic, Parsley Stems, Black Peppercorns (All in Sachet)
Navy Beans
35% Cream
White Truffle Oil
B.C. Spot Prawns
Whole Black Truffle, Sliced, cut as thin as a chiffonade

  • Soak the beans for 24 Hours
  • In a large pot, sweat the onions, celery, and leeks until they become translucent, but do not colour.
  • Add the stock, ham hock, and aromatics. Bring to a slow simmer and cook for 45 minutes or until the beans are completely cooked.
  • Remove the sachet, use a hand blender to puree the soup. If possible, run the puree through a fine mesh strainer.
  • Once strained, season with Salt, Truffle Oil.
  • Finish with 35% Cream to adjust consistency.

Presentation (French Service)
  • For the Spot Prawns, Do Not Season, using a sauté pan, add a nub of butter on medium heat, add the prawns and cook for 1 minute on each side. Place in center of soup bowl.
  • Top the Prawns with a chiffonade of truffle and chives
  • Add a nub of butter to the soup, use a hand blender to froth, then quickly pour into a proper serving vessel. Pour into the soup bowl in front of your guest.

Soups are fantastic. Take a very good stock (That you made yourself like yesterday, add fresh ingredients, and generally, strain well).
This soup is pretty much about as easy as it gets. I love to serve bean soups (and thicker veloute styled soups in general) french-ed. The photo says it all. That is how a soup becomes sexy.
For your amusement, click on this link below. Funny. Haha.

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