Cream of bean soup with truffle oil

Ingredients for 6 servings:

• 500 g beans, white, dried
• 1 vegetable onion(s)
• 1 garlic clove(s)
• olive oil
• broth, instant
• 200 ml dry white wine
• 500 ml milk
• 500 ml cream
• Salt
• Pepper, white
• 3 mushrooms, brown
• 3 spring onions
• 3 slices of Serrano ham
• sugar, brown
• 1 tbsp lemon juice
• ½ tbsp truffle oil

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour; Total time approx. 16 hours 30 minutes

simple and sophisticated

Soak the beans overnight. Finely dice the onions and garlic and sauté in olive oil. Drain the beans and cook with the wine, milk, and cream for 45-60 minutes, until the beans yield under pressure. Puree the soup, strain through a sieve, and top up with stock and cream if desired. Season. Place the Serrano ham on a baking sheet lined with parchment paper and sprinkle with brown sugar. Dry in a slightly open oven at 50-60°C until it can be broken apart (this can take 2-3 hours depending on the ham!). Cut or break into small pieces. Slice the mushrooms thinly, cut the spring onions diagonally into 1-1.5 cm pieces, and fry. Ladle the soup into bowls and top with the mushrooms, spring onions, ham, lemon juice, and truffle oil.