Bean and Mushroom Soup with Cauliflower and Roquefort Cream
Soups • World
Description
I once mentioned that I never use canned beans; I buy a kilogram, cook it right away, drain the broth, and package the rinsed beans into bags to freeze — it's very convenient. If you do use canned beans, be sure to rinse them well. This cream is a wonderful substitute for sour cream, and if you mix it with whipped cream and add a bit of brandy, it makes a delightful sauce for toast or vegetables.
Ingredients
- Carrot 5 oz
- White Beans 20 oz
- Onion 5 oz
- Celery salt 2 stalks
- Dried Chinese mushrooms 0 oz
- Cauliflower 1 head
- Passata Tomato Sauce 0 oz
- Turmeric 2 teaspoons
- Ground Cumin 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Roquefort cheese 0 oz
Step-by-Step Guide
Step 1
Chop 1/3 of the cauliflower head finely and boil it in a separate pot. We need it to be completely soft, so we cook it for about 20-30 minutes.
Step 2
Soak the dried porcini mushrooms (pour boiling water over them).
Step 3
Drain the cooked red beans from the broth, rinse them (have you heard about flatulence? — well, to avoid it).
Step 4
Prepare the soffritto (a sautéed mixture of onion, carrot, celery, and tomato paste. I have it packaged in bags and frozen). The recipe follows after the soup recipe. If you don't have this ingredient — just sauté the onion, celery, and carrot with a bit of tomato paste. I also add a couple of teaspoons of turmeric and a teaspoon of cumin.
Step 5
Boil water (3 liters).
Step 6
When the water boils, add the beans and chopped mushrooms with the broth.
Step 7
Bring to a boil again, add 2/3 of the cauliflower head, cut into large florets. Let the soup simmer for 5-7 minutes, no more.
Step 8
Add the mixture of carrot and onion. Optionally add salt, pepper, and sugar.
Step 9
Cauliflower cream: blend the soft florets with the Roquefort until smooth, you can add a bit of cream, salt, and pepper.
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