Trompet, Cannelleni bean and pancetta veloute

Serves 4 Preparation time: 15 mins Cooking time 20 mins Ingredients: trompettecannellenibeanandpancettaveloute

trompettecannellenibeanandpancettaveloute15 gms dried trompette
1 cup hot water
2 cups cooked cannelleni beans
1 brown onion, diced
1/2 leek, washed and sliced core removed
1 clove garlic, crushed
2 tbs thyme leaves
150 gms pancetta diced
3 tbs olive oil
Sea salt and cracked black pepper
3 cups chicken stock
100ml cream
100 ml milk
100 gms button mushrooms, sliced

1. Soak the dried trompette in the water for 20 mins. Strain and reserve the liquid
2. Heat a heavy base stock pot on a medium heat and cook the leek and onions for 4-5 mins until soft stirring regularly to ensure even cooking.
3. Add the button mushrooms and cook for a further 3-4 mins until the liquid has evaporated
4. Add the garlic and cook for another 2 mins.
5. Add the Cannelleni beans, the Trompette stock and chicken stock and bring to a simmer, season well
6. Heat a heavy base fry pan on medium heat and fry the pancetta until crispy, once crisp use a slotted spoon to remove from the pan.
7. Using a hand held blender blitz the soup to a smooth consistency, strain into another pot to remove the skins and any lumps.
8. Bring the soup back to a simmer and add the cream, milk and trompettes, and cook for another 5 mins, to cook the mushrooms.
9. Add the thyme and adjust the seasoning and consistency if required.
10. Serve and sprinlke the crisp pancetta ontop.
Gourmet options: Finish soup with truffle oil. Use wild mushroom and Black Garlic Salt to replace sea salt Use Bacon stock to replace chicken stock

Ingredients

trompettecannellenibeanandpancettaveloute15 gms dried trompette
1 cup hot water
2 cups cooked cannelleni beans
1 brown onion, diced
1/2 leek, washed and sliced core removed
1 clove garlic, crushed
2 tbs thyme leaves
150 gms pancetta diced
3 tbs olive oil
Sea salt and cracked black pepper
3 cups chicken stock
100ml cream
100 ml milk
100 gms button mushrooms, sliced


Instructions

1. Soak the dried trompette in the water for 20 mins. Strain and reserve the liquid
2. Heat a heavy base stock pot on a medium heat and cook the leek and onions for 4-5 mins until soft stirring regularly to ensure even cooking.
3. Add the button mushrooms and cook for a further 3-4 mins until the liquid has evaporated
4. Add the garlic and cook for another 2 mins.
5. Add the Cannelleni beans, the Trompette stock and chicken stock and bring to a simmer, season well
6. Heat a heavy base fry pan on medium heat and fry the pancetta until crispy, once crisp use a slotted spoon to remove from the pan.
7. Using a hand held blender blitz the soup to a smooth consistency, strain into another pot to remove the skins and any lumps.
8. Bring the soup back to a simmer and add the cream, milk and trompettes, and cook for another 5 mins, to cook the mushrooms.
9. Add the thyme and adjust the seasoning and consistency if required.
10. Serve and sprinlke the crisp pancetta ontop.
Gourmet options: Finish soup with truffle oil. Use wild mushroom and Black Garlic Salt to replace sea salt Use Bacon stock to replace chicken stock


Cooking Tips