Creamy White Bean Soup

Ingredients

• Canned Baby Beets 15 oz
• Potato 20 oz
• Onion 1 head
• Garlic 3 cloves
• Celery stalk 1 piece
• Olive Oil 0 fl oz
• Butter 0 oz
• Rosemary 1 sprig
• Chicken Broth 10 fl oz
• 33% Cream 5 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Truffle Oil to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the potatoes and cut them into random pieces. The smaller the pieces, the quicker the soup will cook.

Step 3

Chop the onion, celery, and garlic randomly.

Step 4

In a heavy-bottomed pot, heat a mixture of olive oil and butter.

Step 5

Sauté the chopped vegetables with a sprig of rosemary.

Step 6

Add canned beans along with the liquid, then add broth to achieve the desired consistency for the soup. Cook the soup until the vegetables are tender.

Step 7

Remove the sprig of rosemary; it is no longer needed.

Step 8

Add the cream and blend the soup with an immersion blender until smooth.

Step 9

Add salt and pepper to taste. Bring the soup to a boil.

Step 10

Serve the soup, drizzling it with a drop of truffle oil.