Gastronomixs

Frothy soup with beans and porcini mushrooms

The beans in this soup give a silky-smooth mouthfeel but also give the soup the body you would expect from a hearty soup. 

Frothy soup with beans and porcini mushrooms

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

 

leeks, white part only

2

sprigs

thyme, finely chopped

1

sprig

oregano, finely chopped

1

blaadje

bay leaf

2

cloves

garlic, finely chopped

1

litre

chicken stock

400

g

cannellini beans, cooked

20

g

dried porcini mushrooms

150

g

cream

As needed:

 

salt and pepper

Preparation method

  • Soak the dried porcini mushrooms in warm water.
  • Braise the leek in a little oil.
  • Add the chopped garlic and herbs and fry briefly.
  • Pour the chicken stock into the pan and bring to the boil.
  • Add the cannellini beans, and boil until the beans start to fall apart.
  • Add the soaked porcini mushrooms along with the water to the soup.
  • Remove the bay leaf from the soup.
  • Pour the soup into a blender and blend until it has an even consistency.
  • Pass the soup through a fine-meshed sieve.
  • Add the cream and season with salt and pepper.
  • Foam the soup just before serving using a hand-held blender. 

Serving suggestions

  • Serve a small portion with, for example, a tapenade of wild mushrooms as an appetiser.
  • As an entremets with slow-cooked belly pork, leek, and tarragon.
  • As a basis for a sauce, reduce the soup slightly and mount with a little butter.

Previous page