Cream of White Bean Soup with Roasted LangoustinesTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:168.3 kcal
Proteins:3.9 g
Fats:11.4 g
Carbohydrate:14.3 g
Fibers:1.2 g
Sugar:2 g
Cholesterol:40.4 mg
Sodium:86 mg
Calcium:69.4 mg
Energy:1275 kcal
Proteins:29.4 g
Fats:86.7 g
Carbohydrate:108 g
Fibers:9.1 g
Sugar:15.2 g
Cholesterol:306.3 mg
Sodium:652 mg
Calcium:525.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
white beans
2
leeks
3
shallots
1500
ml
chicken stock (fresh or made from cubes)
1000
ml
liquid cream
2
cloves of garlic
olive oil, fine salt, freshly ground pepper
250
ml
balsamic vinegar
METHOD
- Sauté the thinly sliced shallots and leeks in olive oil. Add the beans and 2 cloves of garlic, coarsely chopped. Add the chicken broth.
- Cook for 40 minutes.
- At the end of the cooking time, add the cream and cook 10 minutes longer. Purée in a blender, strain and keep hot.
- Reduce the balsamic vinegar over low heat.
- Peel the raw langoustines. Sear them in olive oil in a skillet. Drain.
- Ladle some of the cream of white bean soup into bowls and top with the langoustines and a ribbon of balsamic reduction. Garnish with chervil or dill.
.............
Photo: Isabelle Guégan. In collaboration with Canetti
