You could make this soup with any sort of mushrooms, but the earthy flavor and golden color of chanterelles really augments the hearty white beans and musky sage.
White Bean & Chanterelle Soup with Sage
Print This Recipe Yield 8Source adapted from CIA- GreystonePublishedserves 8
Ingredients
- 8 sprigs fresh thyme
- 8 sprigs fresh parsley
- 2 bay leaves
- ½ teaspoon whole black peppercorns
- 1 cup onion, cut into ¼‑inch dice
- 2 leeks, white and pale green parts, chopped, washed and dried
- 1 fennel bulb, cored & cut into ¼‑inch dice
- 2 stalks celery, cut in ¼‑inch dice
- 2 clove garlic peeled and chopped
- 2 (14 ½ ounces) great northern white beans, drained and washed
- 6 cup chicken or vegetable stock
- 4 tablespoon unsalted butter
- ½ pound chanterelle mushrooms, sliced
- 2 tablespoon sage leaves, cut crosswise into very thin strips (chiffonade)
- 2 teaspoon salt, plus more as needed
- ½ teaspoon ground white pepper
- 6 tablespoon dry white wine
- 2 tablespoon heavy cream (optional)
- truffle oil to taste (optional)
Directions
Using cheesecloth, create a sachet with the thyme, parsley, bay leaves and peppercorns.
In a large heavy-bottomed soup pot set over medium heat, warm the olive oil. Add the onion, half of the leeks, the fennel, celery, garlic, and the sachet. Sweat these ingredients, stirring frequently, until the vegetables are well softened, about 8 minutes. Add the beans and stock, bring to a boil over medium high heat, reduce to a simmer, and cook uncovered until the soup thickens some, about 35 minutes.
Meanwhile, melt the butter in a medium sized saute pan set over medium heat. Add the sliced chanterelles, the remaining leek and the sage. Cook stirring often, 4 to 5 minutes. Season with a pinch of salt and white pepper. Raise the heat, add the wine, and cook, stirring often, until the liquid has nearly evaporated. Remove from heat and set aside.
Remove the sachet from the soup. Ladle half the soup into a large bowl, and using an immersion blender puree until smooth. Return to pot. Season with 2 teaspoons salt and a pinch of white pepper. Add the reserved mushroom mixture.
Bring the soup to a simmer over medium high heat and cook uncovered about 15 minutes. If using cream, add it during the last 5 minutes of cooking.
Ladle the soup into warmed bowls. Drizzling each with white truffle oil to taste (if using). Serve immediately.
Wow…chocolate and cherries are two of my favorite things so I think these cookies will be fabulous! In fact, I might even dip half of them in chocolate as I am prone to do.…haha! Thanks for the great recipe and good luck in the contest!
Greg — these cookies look so good. The crinkly outside tells alot about its texture. Delicious image!
Great read, and I am routing for you!
I love the “poached” figs. Wish I had some to borrow. And the cookies look great, but then you had me after the chocolate part>
Of Course you advanced because you are a superstar! Even though you do not covet the sweets, you sure do have a few tricks up your sleeve. You will of course be getting more votes from me 🙂 xxoo
The cookies look great, can’t wait for the party!
LL
salut greg
I always say that I have still room for a cookie at any time of the day !!
a cookie a day keeps the doctor away !!
and all >france supports you for the competition
Allez Greg !!
pierre
Congrats on moving forward, can’t wait to see your challenge #3 post!
I’ll take one of those cookies…Oh, and I’d also like to be invited to the dinner party. Much congrats, Greg. Very exciting.
“urban foraged” and “double poached”? hahaha!! Thanks for the laugh this morning — I needed it! Always a pleasure to give you a read. Congrats on moving up; I have no doubt you’ll go far!
I had no doubt you would make it to the next round. If for no other reason than how nice you treat us when you advance! Wow.
That is a great photo, Greg. I feel like I could pick it up right off the screen and take a big bite. I bet they’re nice and chewy, too. Thanks for the great recipe. I want to come to your dinner party and I bet you make it through Challenge #3 like a breeze.
Congrats! I’m laughing at my eyes — I thought your opening line was “I have been a baking angel” — it’s that damn chocolate that does it to me every time — so yes you are an angel.
Your superb and frequent posts definitely make you a winner. I only wish I was your neighbor and you’d kindly share some edibles with me.
You’re so nice to post a little treat for your voters. I’ll can’t wait to see your dinner party. It’ll be the second best thing to being one of the guests.
P.S. Loved the double poach pun.
I’m so glad you’re moving on to Challenge 3! Can’t wait to see your dinner party. (Oh, and thanks for the chocolate cookies!)
good job, kudos, well done… pays to be your friend, cookies look innocent but i bet you can’t stop after just one.
~Chef Louise