Creamy White-Bean and Sage Soup

A drizzle of black truffle oil adds an elegant touch to Creamy White-Bean and Sage Soup.

Creamy White-Bean and Sage Soup
Yield: 6 to 8 servings
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  1. 4 ounces bacon, finely diced
  2. 2 cups finely chopped onion
  3. 1 tablespoon prepared roasted garlic
  4. 4 cups chicken broth
  5. 4 (15-ounce) cans cannellini beans, rinsed and drained
  6. 3 sprigs fresh parsley
  7. 8 sprigs fresh thyme
  8. 3 bay leaves
  9. 1 cup heavy whipping cream
  10. 3 tablespoons unsalted butter, softened
  11. 1 teaspoon fresh lemon juice
  12. ½ teaspoon ground white pepper
  13. ½ teaspoon sea salt
  14. 1 tablespoon black truffle oil
  15. Garnish: additional black truffle oil and ground black pepper
  1. In a large stockpot over medium-high heat, cook the bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
  2. Add the onion and roasted garlic to the bacon drippings in the pot, and cook for 6 minutes, stirring occasionally. Pour in the broth, and bring to a boil. Add the beans, parsley, thyme, and bay leaves; cook, uncovered, for 15 minutes. Remove from heat, and cool slightly.
  3. Remove the parsley, thyme, and bay leaves from the soup. Using a blender, puree the mixture in batches until smooth.
  4. Return soup to the pot, and add cream, butter, lemon juice, white pepper, and salt. Cook over medium-low heat until hot. Stir in truffle oil. Ladle soup into individual serving dishes, and drizzle each serving with additional truffle oil and a sprinkle of black pepper, if desired.
TeaTime Magazine
 From TeaTime January/February 2010


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