Let the winter winds blow and the rains beat against the window panes. I'm curling up on the sofa with a new mystery, The Draining Lake, by the outstanding Icelandic author, Arnaldur Indridason. When it's time for lunch, there'll be a flavorful bowl of truffle-scented soup from the pages of "Cooking Light" waiting to comfort me.
Winter in Port Orford was quite mild this year.
Creamy Truffle-Scented White Bean Soup
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon bottled minced roasted garlic
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh rosemary
2 cups organic vegetable broth
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
2 tablespoons fresh lemon juice
1 teaspoon truffle oil
- Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 2 minutes. Stir in garlic and pepper; saute 2 minutes or until onion is tender. Add rosemary; saute 30 seconds. Stir in broth and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Remove from heat; stir in lemon juice. Let stand 5 minutes.
- Pour half of mixture into a blender; process until smooth. Pour pureed bean mixture in a large bowl. Repeat procedure with remaining bean mixture.
- Spoon 1 cup soup into each of 4 bowls, and drizzle each serving with 1/4 teaspoon truffle oil.
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