Crema di Legumi - Cream of Dried Legumes Soup

To be honest, I may not have chosen to make this recipe based on the name. The only reason I chose this recipe was that I wanted a white bean soup and I happened to have all the ingredients on hand.

This turned out to be a great recipe and I'm sure I'll be using it again very soon as our weather starts to get colder. I didn't use mixed dried legumes, as the recipe called for, because that requires a type of foresight that I don't often seem to possess. I'm working on that.

I did however have a couple of cans of cannellini beans, which inspired this recipe to begin with. I put about two cups of cannellini in a large pot with a chopped carrot, a chopped celery stalk, a chopped onion and two diced potatoes and covered them with water. I brought this to a boil then simmer till tender. I puréed the veggies with my trusty immersion blender then added a mere two tablespoons of cream (gotta love these cream soups that are so light on the cream!)

I tasted the soup at this point, and while it was pretty good, I decided it could use a little dollop of dry sherry. Shocking, I know. I finished the soup with some truffle oil and chopped parsley, and served it with a touch of grated Parmesan.

The soup was delicious, filling and flavourful. Heary enough for a winter dinner even though this time, we had it as a first course. Quick and easy, but dressed up nicely as a fancy soup course. Definitely much more appetizing than its boring name would lead you to believe.

Tasty Factor: A Ease of Preparation: A- Modifications: Yes. ETBB & some truffle oil.