After reading it a friend sent me this recipe:
Creamy Truffle-Scented White Bean Soup
Look for bottled minced roasted garlic in the produce section near the fresh garlic. It adds a deep, sweet caramelized flavor. A drizzle of intensely flavored truffle oil makes the soup extra special. You can substitute another flavored oil, such as basil oil, instead.
Yield: 4 servings (serving size: 1 cup soup and 1/4 teaspoon truffle oil)
Ingredients
- 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 (such as Swanson Certified Organic)
- 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
- 2 tablespoons fresh lemon juice
- 1 teaspoon truffle oil
Preparation
Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Stir in garlic and pepper; sauté 2 minutes or until onion is tender. Add rosemary; sauté 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 into 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.
A little something in case you're not so much interested in leftovers tomorrow.
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