Cream of white bean soup with pancetta and porcini
French Cooking Academy · ♥ 1.2K likes · 21.5K views · 13 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g white beans
- 2–3 tbsp dried porcini mushrooms
- 50–100 g pork belly
- 2 whole cloves
- 250 ml chicken broth
- 30 g pancetta
- 80 ml cream
Soak the white beans, and the dried porcini separately in boiling water, for one to two hours.
Bring the beans to the boil on high heat, turn off the heat, rinse them under cold water and rinse the pan.
- onions
- ½ whole carrot
Return the beans to the pan with the clove-studded onion, half a carrot, extra onion and the pork belly; add a tablespoon of fat.
- 1 tbsp dark fat
- cold water
Cover with cold water, just enough to cover everything, and bring to the boil.
Drop to a bare simmer, cover, and cook until the beans are tender to the touch -- anywhere from 45 minutes to two hours depending on the beans.
- salt
Salt only about three quarters of the way through cooking; salt added at the start stops the beans cooking.
The beans are done when the skin detaches. This batch took an hour and a half.
Blend the beans to a puree with a stick blender, replacing the cooking water with chicken broth, adding the rest of the broth as you go.
Pass the puree through a sieve into a clean pan, pushing it through with a rubber spatula to leave the skins behind.
- 80 ml cream
Warm gently on medium heat, stir in 80 ml of cream and bring to the boil.
Adding cream for silkiness
Separately, cook the thinly cut pancetta in hot oil and reduce the porcini in their own juice; drop to low heat and let them infuse.
- 1 tbsp crushed garlic
- black pepper
Season the soup with a tablespoon of crushed garlic, a pinch of salt and a little black pepper, stir through.