Mushroom and cannellini soup

Ingredients for 4 people
2 packages of cannellini beans
4 portobello mushrooms
8 red prawns
Terre di Grifonetto lemon oil
a pinch of smoked paprika powder
1 shallot
Salt and pepper
Rosemary and sage
  • 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!
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