Cream of white bean soup with foie gras

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Velouté de haricots blancs au foie gras
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Resting time
12h
A PDO
Cooking time
1h15
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 250 g dried white beans ((or 500g of tinned cooked white beans))
  • 100 g foie gras
  • 1 cube chicken stock (or 25cl of homemade stock)
  • 3 c. a tablespoon of olive oil from Aix-en-Provence PDO
  • 1 poignée hazelnuts
  • 20 cl 4% single cream
  • Parsley
  • Salt, pepper
Option:
  • 50 g Bresse blue or Roquefort (or 1 pear)

Tip

Choose an Aix-en-Provence olive oil PDO (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or choose another olive oil with an intense flavour: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...

Instructions

If you are using dried white beans:
  • The day before: soak the white beans in plenty of water with 1 tablespoon of bicarbonate of soda.
If you are using pre-cooked white beans:
  • On the day: Place the foie gras in the freezer (for about 30 minutes to 1 hour).
  • Drain the white beans and cook them for about 1 hour in a large quantity of salted water. Drain, reserving 1 bowl of the cooking liquid. Return the cooked beans to the saucepan, along with the bowl of cooking liquid and the chicken stock cube. Bring to the boil, then simmer for 10 minutes.
  • Meanwhile, roast the hazelnuts in a dry frying pan. Chop them coarsely.

  • Blend the white beans until smooth. Season with pepper, add the olive oil from Aix-en-Provence (PDO) and the cream. Simmer for a further 2 minutes, then blend again.

  • Serve in bowls or on plates.
  • Remove the foie gras from the freezer and shave it into thin slivers. Scatter these over the plates or bowls, then garnish with chopped parsley and either crumbled cheese or pieces of pear. Finish by sprinkling with hazelnuts.

Tip

Choose an Aix-en-Provence olive oil PDO (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or choose another olive oil with an intense flavour: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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