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

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

Ingredients

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
Salt
White Truffle Oil

Garnish

B.C. Spot Prawns

Whole Black Truffle, Sliced, cut as thin as a chiffonade
Butter

Method

• 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.