Tuesday, March 27, 2012

Truffle Kissed Bean Soup

For this soup I used FungusAmongUs Italian Truffle Salt. It is naturally dried sea salt from the Mediterranean which is combined with 6% finely ground truffle mushrooms, resulting in extremely aromatic and flavorful salt. I also used their Mediterranean Blend Organic Melange Seasoning. It is a versatile and tasty blend of porcini mushrooms and herbs.

Truffle Kissed Bean Soup

2 large potatoes, peeled and cut into small cubes
6 cups vegetable broth
3 cups cooked white beans (baby lima or cannellini beans)
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp dried sage

1/2 regular salt
truffle salt for garnish

Place potatoes in a large pot and cover with vegetable broth. Bring to a boil over high heat. Lower the heat to medium and cook 15 minutes. Add beans and cook 5 minutes, or until potatoes are fork tender. Carefully transfer the soup into a blender and puree until smooth, few small chunks are fine. If the soup is too thick, add more vegetable broth. Season with salt and place into bowls. Sprinkle each bowl of soup with truffle salt. Enjoy!

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