
Brandade and haricot bean soup with truffle oil

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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.
ingredients
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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
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012