White Bean & Truffle Soup, B.C. Spot Prawn Nage
1 lt. Chicken Stock1 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)
White Truffle Oil
B.C. Spot PrawnsWhole 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.