Cep and cannellini bean velouté

Cep and cannellini bean velouté

Vellutata di cannellini e porcini

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

The word velouté is borrowed from the French, which means a soup with a velvety consistency. Passata would be more Italian but since the French borrow Italian culinary terminology, why not the reverse? The cep or porcino is the king of wild mushrooms, and is available fresh only during its brief season.

Ingredients

Quantity Ingredient
150g dried cannellini beans
400g small fresh porcini
60g butter
1 whole garlic clove, peeled
salt
500ml vegetable stock
40ml double cream
50g parmesan, freshly grated, (optional)
pepper

Method

  1. Soak the dried cannellini beans in water overnight. Drain, then add to a large saucepan, cover with fresh water, bring to the boil and cook for 10 minutes. Reduce the heat to a simmer and cook for 1 1/2–2 hours. Drain.
  2. Clean the porcini carefully, brushing off any dust, and checking inside the stems for any unwelcome visitors. Cut the mushrooms and stems into slices. Sauté the porcini in the butter with the garlic for 10 minutes. Remove the garlic from the pan and discard, then season to taste.
  3. Put the stock in a pan, add the cannellini beans and porcini and cook for a few minutes. Season, then add the double cream and liquidise in a food processor to obtain a velvety consistency. Pour into serving bowls and, sprinkle with Parmesan, if desired.

Alternate (cheaper) version

  • In place of the porcini, cook 300 g button mushrooms in the same way, then add 20 g rehydrated dried porcini mushrooms and cook for a further 10 minutes. Season with salt and pepper, then add the stock, and process as before.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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