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Haricot bean and summer truffle soup

Galton Blackiston from Market Kitchen
A smooth and creamy soup from Galton Blackiston finished with the ultimate epicurean treat, shaving of fresh truffle

Haricot bean and summer truffle soup

Method

1. Heat the olive oil in a large saucepan. Gently fry the shallots and celery until slightly softened. Add the beans and turn to coat in the vegetables.

2. Add the stock and thyme sprigs to the pan and bring to the boil. Simmer gently until the vegetables are soft, about 20 minutes.

3. Remove the thyme sprig and blend the mixture in a liquidizer. Push through a fine sieve back into the pan.

4. Reheat, adding the butter in small knobs, stirring continuously and taste for seasoning. Add the cream.

5. Pour into warmed bowls and shave over the truffle.

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Serves: 4

Prep: 5 min
Cook: 25 min

Ingredients
2 tbsp Olive oil
3 Shallots, finely sliced
1 celery stalk, finely sliced
1x400g tin haricot beans, drained and rinsed
1.5 pints chicken or vegetable stock
2 sprigs Thyme
60g salted Butter
170ml double cream
1 summer truffle