Mushroom and cannellini soup

Ingredients for 4 people

2 packages of cannellini beans

4 portobello mushrooms

8 red prawns

Basil

Terre di Grifonetto lemon oil

a pinch of smoked paprika powder

1 shallot

Ginger

Salt and pepper

Rosemary and sage

Tools

• Mixer
• Chopping board

Method of preparation

 

Cut the shallot into small pieces and fry in the pan for a few minutes. Cut the mushrooms into cubes, grate the ginger and add these to the shallot. Cook for 5 minutes. Drain two packages of beans and add them along with chopped rosemary and sage. Add two ladles of vegetable broth and cook over very low heat for 15-20 minutes. Add salt and pepper and then put it in a mixer and blend until you have a cream.

Pass the cream through a fine sieve to get a soup.

Clean the prawns well, cut into small cubes to get a tartar and then season it with lemon oil, basil, salt, pepper and paprika powder.

Make quenelles with the tartar of prawns and serve together with the soup.

Enjoy your meal!