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

5.0 3 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...

Mushroom Fettuccine

No ratings

Protein Bars

50 min

Speedy Chicken coleslaw salad (Thermomix® Cutter, using modes)

40 min

No-roll cheesy broccoli quiche

1 h 25 min

Pistachio and lemon curd cake

1 h 15 min

Sunday lamb roast

No ratings

Quick sliced pickle (Thermomix® Cutter)

5 min

Cauliflower dhal with soft steamed eggs (Diabetes)

35 min

Sous-vide fish with lemon and herbs

1 h 15 min

Mexican corn salad

25 min

Chicken, spinach and leek risotto

30 min

Pina colada mocktail

5 min