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Legume soup with truffle

Schwierigkeit:
40 Minuten
4 Personen
Zutaten
  • 200g chickpeas
  • 200g cannellini beans
  • 200g lentils
  • 200g Red Kidney beans
  • Truffle carpaccio
  • Truffle oil
  • Extra virgin olive oil
  • 250g leek
  • 2 garlic cloves
  • 2 carrots
  • 1 sprig parsley
  • Bay leaf
  • Salt
  • Pepper

Vorbereitung des Rezepts

1

Dice the carrots and slice the leek. Sauté the garlic and add the leek and carrots.

2

Drain the legumes, reserving about a cup of their cooking water.

3

Add the legumes and their water to the pot with parsley and bay leaf and cook over low heat for about 30 minutes. Halfway through cooking, add 2 tablespoons of truffle oil, removing the garlic and herbs.

4

Serve two ladles of soup in a bowl. Drizzle with truffle oil and garnish with truffle carpaccio.

5

Sprinkle with black pepper to taste.