What are the main ingredients in TOASTY TRUFFLE & HARICOT SOUP?

Oil (cooking, olive or coconut), Salt & Pepper, Blender, Butter (optional), Water

What is the nutritional information of TOASTY TRUFFLE & HARICOT SOUP?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TOASTY TRUFFLE & HARICOT SOUP?

SOUP’D UP: Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth! BEFORE YOU GET GOING: Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method. GREMOLATA: In a bowl, combine the chopped parsley and some lemon zest to taste. Set aside for serving. FINISH THE SOUP: Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving. SOURDOUGH BAGUETTES: Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches. COOK THE SOUP: Boil the kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-5 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated garlic, and the juice of 2 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 400ml of boiling water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally.

What should be prepared from my kitchen to make TOASTY TRUFFLE & HARICOT SOUP?

Oil (cooking, olive or coconut), Salt & Pepper, Blender, Butter (optional), Water

TOASTY TRUFFLE & HARICOT SOUP

Name: TOASTY TRUFFLE & HARICOT SOUP
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Blender; Butter (optional); Water

Comforting yet classy, we’ve souped up this dinnertime ride with crème fraîche, truffle oil, and a Schoon sourdough baguette to soak up the decadent flavours. What’s more, it’s ready in a flash!

TOASTY TRUFFLE & HARICOT SOUP

with sautéed leeks & a sourdough baguette

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 40 minutes

Ingredients:

Cannellini Beans
Creme Fraiche
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Cheese
Grated Italian-style Hard Cheese
Leeks
Lemon
Lemons
NOMU Provençal Rub
Schoon Sourdough Baguette
Schoon Sourdough Baguettes
Truffle Oil
Vegetable Stock Sachet
Vegetable Stock Sachets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Blender
Butter (optional)
Water

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil the kettle. Discard the base of the leek and cut in half lengthways. Rinse thoroughly and roughly chop. Place a pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 2-4 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated garlic, and the juice of 1 lemon wedge. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 200ml of boiling water. Allow to simmer for 3-4 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTE
Place a pan over a medium-high heat. Smear the cut-side of the halved baguette with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden.
SOUP’D UP
Warm a bowl. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style cheese. Serve with the fresh, toasted baguette on the side for dipping. Soak up the warmth!

Leeks - 100g
Cannellini Beans - 240g
Garlic Clove - 1
Lemon - 1
NOMU Provençal Rub - 1
Vegetable Stock Sachet - 1
Fresh Parsley - 2g
Crème Fraîche - 50ml
Grated Italian-style Hard Cheese - 15ml
Schoon Sourdough Baguette - 1
Truffle Oil - 10ml

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil the kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-5 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated garlic, and the juice of 2 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 400ml of boiling water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTES
Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches.
SOUP’D UP
Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth!

Leeks - 2
Cannellini Beans - 480g
Garlic Cloves - 2
Lemon - 1
NOMU Provençal Rub - 1
Vegetable Stock Sachets - 2
Fresh Parsley - 4g
Crème Fraîche - 100ml
Grated Italian-style Hard Cheese - 30ml
Schoon Sourdough Baguette - 1
Truffle Oil - 20ml

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil the kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-5 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated garlic, and the juice of 2 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 400ml of boiling water. Allow to simmer for 4-5 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style cheese and allow to simmer for 2-3 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTES
Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches.
SOUP’D UP
Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth!

Leeks - 2
Cannellini Beans - 480g
Garlic Cloves - 2
Lemon - 1
NOMU Provençal Rub - 1
Vegetable Stock Sachets - 2
Fresh Parsley - 4g
Crème Fraîche - 100ml
Grated Italian-style Hard Cheese - 30ml
Schoon Sourdough Baguette - 1
Truffle Oil - 20ml

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
COOK THE SOUP
Boil a full kettle. Discard the base of the leeks and cut in half lengthways. Rinse thoroughly and roughly chop. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sauté the chopped leeks for 4-6 minutes until soft, shifting frequently. Add in the drained cannellini beans, the grated garlic, and the juice of 4 lemon wedges. Add the Provençal Rub to taste and fry for a further 1-2 minutes. Stir in the vegetable stock and 800ml of boiling water. Allow to simmer for 5-6 minutes until thickened, stirring occasionally.
GREMOLATA
In a bowl, combine the chopped parsley and some lemon zest to taste. Set aside for serving.
FINISH THE SOUP
Transfer half of the soup to a blender, leaving the rest in the pot over a low heat. Blend until smooth and return to the pot. Whisk in the crème fraîche and half of the grated Italian-style cheese and allow to simmer for 3-4 minutes. Season to taste, turn off the heat, and pop on a lid to keep warm until serving.
SOURDOUGH BAGUETTES
Place a pan over a medium-high heat. Smear the cut-sides of the halved baguettes with butter (optional). When the pan is hot, toast the baguette halves cut-side down for 2 minutes until crispy and golden. You may need to do this step in batches.
SOUP’D UP
Warm some bowls. Spoon in the creamy soup and drizzle over the delectable truffle oil. Garnish with the zesty gremolata and the remaining grated Italian-style cheese. Serve with a fresh, toasted baguette on the side for dipping. Soak up the warmth!