Brandade and haricot bean soup with truffle oil


by: Head Chef

This is an aromatic, friendly and nourishing soup that would be the prefect partner for a Provençal rosé such as Bandol Domaine du Tempier and some thick slices of rye bread.


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serves: 4

1 cup Scant (175 g) dried white haricot beans (soaked in cold water overnight)

900 ml (3 3/4 cups) water

1 lb (450 g) Fresh Salted Cod (soaked)

2 1/2 cups (600 ml) whole milk

6 cloves garlic (sliced)

1/2 cup (120 ml) olive oil

1 1/4 cups (300 ml) heavy cream

1 tablespoon truffle oil

Chopped flat-leaf parsley, for garnish

Nutrition Facts
Brandade and haricot bean soup with truffle oil

Servings Per Recipe: 4

Amount per Serving

Calories: 957

  • Total Fat: 50.5 g
  •     Saturated Fat: 16.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 239.1 mg
  • Sodium: 8090.8 mg
  • Total Carbs: 37.1 g
  •     Dietary Fiber: 11 g
  •     Sugars: 7.8 g
  • Protein: 86.4 g

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1.  Drain the beans and put them into a saucepan with the water. Bring to a boil, then cover and simmer for 1 hour or until they are very soft and just starting to break apart. Drain, reserving the cooking liquid.

2.  Drain the salted cod and put it into a large saucepan with the milk. Bring to a simmer and cook for 4 to 5 minutes or until just done. Lift the cod out onto a plate. Reserve the milk. When the cood is cool enough to handle, break it into flakes, discarding the skin and any bones.

3.  Put the flaked fish into a blender with the garlic. Heat the oil and cream together in a small pan until boiling, then add to the fish, along with the beans, and blend together until smooth. With the machine still running, gradually add the reserved milk.

4.  Return the soup to the pan and reheat gently but do not let it boil. Add a little of the bean cooking liquid, if necessary, to obtain a good consistency. Ladle the soup into four warmed soup bowls, drizzle the truffle oil over the surface, and garnish with a little chopped parsley.

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