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Seafood and haricot blanc velouté soup

Jean-Christophe Novelli from Food Uncut
Shiitake mushrooms, parmesan cheese and a slick of truffle oil add a dramatic fragrance to Jean-Christophe Novelli's rich chunky soup

Seafood and haricot blanc velouté soup

Method

1. Heat the fish stock and chicken stock together in a large saucepan. Add the beans and simmer until very soft.

2. Cool slightly, then transfer the mixture to a blender and liquidise until smooth.

3. Return the soup to the saucepan and season to taste. Add the double cream and bring to a boil. Add the salmon, prawns, squid and mushrooms and simmer gently until the seafood is just cooked - be careful not to overcook the fish.

4. Just before serving, stir the lettuce into the soup. Ladle into four bowls, ensuring there is an equal amount of seafood in each bowl. Garnish with the tomato concassé, grated parmesan, truffle oil and fresh chervil and serve immediately.

Cook's note:
To make tomato concassé, peel, core and de-seed a fresh tomato and chop the flesh to the desired size.

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Serves: 4

Prep: 25 min
Cook: 25 min

Ingredients
450ml strong fish stock
450ml strong chicken stock
200g cooked white beans, (haricot blanc)
sea salt, to taste
cracked black pepper, to taste
100ml double cream
200g salmon fillet, diced
12 medium-sized raw prawns, peeled
8 baby squid rings
4 shiitake mushrooms, sliced
12 leaves baby gem lettuce, sliced