Cappuccino of white beans

Cappuccino of white beans might be just the beverage you are searching for. This recipe serves 2. One serving contains 639 calories, 15g of protein, and 46g of fat. For $3.06 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 11 person were impressed by this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. A mixture of chestnut mushrooms, truffle oil, double cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 59%. Similar recipes include White Chocolate Caramel Cappuccino Bars, Cappuccino Cookies With Espresso And White Chocolate, and Cappuccino Brownies with White Chocolate-Espresso Sauce.

Servings: 2

 

Ingredients:

1 bay leaf and a sprig of fresh thyme

25g butter, plus an extra knob of cold butter

1 small carrot, roughly chopped

100g fresh wild mushrooms (such as ceps or morels) or chestnut mushrooms, sliced thinly

142ml carton double cream

1 tbsp olive oil

1 small onion, roughly chopped

250g dry cannellini beans or haricot beans, soaked overnight and drained

3 drops of truffle oil, optional, but good

1l vegetable stock

Equipment:

food processor

spatula

frying pan

ladle

sieve

immersion blender

Cooking instruction summary:

Cover the beans with cold water, add the onion, carrot and herbs. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer for about 30 minutes until tender.Remove 3-4 tbsp of the nearly cooked beans and set aside for serving. Continue to cook the rest for another 10-20 minutes or so until very soft, topping up with more boiling water if necessary. Drain and discard the vegetables and herbs. Place the beans in a food processor and whizz to a purée until creamy. It may be easier to purée half at a time, ladling in some of the stock to slacken the mixture and get it going. Stop the machine after 2-3 minutes, scrape down with a spatula, correct the seasoning, add a bit more stock and buzz again. The longer you leave it puréeing, the smoother it will become; 4-5 minutes should do it. Return to the same pan. Stir in the stock and seasoning, bring to the boil then simmer for 5 minutes.Brush the mushrooms to remove any soil then slice down them for the best shape, but not too thinly or they will shrivel when cooking. Heat a non-stick pan until quite hot, add the oil, then the mushrooms, and sauté until they start to colour. Now add the 25g/1oz of butter and continue to sauté until just cooked. Keep the heat in the pan high, as you want to roast rather than boil them. Season and drain.Rub the soup through a fine sieve with the back of a ladle for a fine velvety texture. Return to the pan and stir in the cream. As the mixture almost comes to the boil, add the truffle oil, if using. (If you add the oil when the mixture is cold, it may split.)When ready to serve, divide the reserved beans (they don’t need re-heating) and mushrooms between warmed soup cups. Add the knob of butter to the near-boiling soup then froth with a hand blender (do this for 4-5 minutes to get it really light) then slowly pour the soup into the cups from a ladle to three quarters full, wiping the ladle over the edge of the pan so the soup doesn’t drip. Hold back the froth in the pan then scoop that on top of the cups to serve.

 

Step by step:


1. Cover the beans with cold water, add the onion, carrot and herbs. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer for about 30 minutes until tender.

2. Remove 3-4 tbsp of the nearly cooked beans and set aside for serving. Continue to cook the rest for another 10-20 minutes or so until very soft, topping up with more boiling water if necessary.

3. Drain and discard the vegetables and herbs.

4. Place the beans in a food processor and whizz to a purée until creamy. It may be easier to purée half at a time, ladling in some of the stock to slacken the mixture and get it going. Stop the machine after 2-3 minutes, scrape down with a spatula, correct the seasoning, add a bit more stock and buzz again. The longer you leave it puréeing, the smoother it will become; 4-5 minutes should do it. Return to the same pan. Stir in the stock and seasoning, bring to the boil then simmer for 5 minutes.

5. Brush the mushrooms to remove any soil then slice down them for the best shape, but not too thinly or they will shrivel when cooking.

6. Heat a non-stick pan until quite hot, add the oil, then the mushrooms, and sauté until they start to colour. Now add the 25g/1oz of butter and continue to sauté until just cooked. Keep the heat in the pan high, as you want to roast rather than boil them. Season and drain.Rub the soup through a fine sieve with the back of a ladle for a fine velvety texture. Return to the pan and stir in the cream. As the mixture almost comes to the boil, add the truffle oil, if using. (If you add the oil when the mixture is cold, it may split.)When ready to serve, divide the reserved beans (they don’t need re-heating) and mushrooms between warmed soup cups.

7. Add the knob of butter to the near-boiling soup then froth with a hand blender (do this for 4-5 minutes to get it really light) then slowly pour the soup into the cups from a ladle to three quarters full, wiping the ladle over the edge of the pan so the soup doesn’t drip. Hold back the froth in the pan then scoop that on top of the cups to serve.


Nutrition Information:

Quickview
628k Calories
14g Protein
45g Total Fat
44g Carbs
12% Health Score
Limit These
Calories
628k
31%

Fat
45g
70%

  Saturated Fat
24g
150%

Carbohydrates
44g
15%

  Sugar
8g
9%

Cholesterol
124mg
41%

Sodium
2140mg
93%

Get Enough Of These
Protein
14g
29%

Vitamin A
6601IU
132%

Folate
189µg
47%

Fiber
10g
43%

Manganese
0.75mg
38%

Phosphorus
303mg
30%

Copper
0.58mg
29%

Potassium
915mg
26%

Vitamin B2
0.42mg
25%

Iron
4mg
23%

Selenium
15µg
22%

Vitamin K
22µg
21%

Vitamin B1
0.3mg
20%

Magnesium
72mg
18%

Vitamin E
2mg
17%

Vitamin B6
0.3mg
15%

Vitamin B3
2mg
15%

Zinc
2mg
15%

Vitamin B5
1mg
13%

Calcium
109mg
11%

Vitamin C
6mg
7%

Vitamin D
0.73µg
5%

Vitamin B12
0.2µg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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