Miso Harissa Butterbean Soup
Prep: 15 minutes
Cook: 35 minutes
Cook: 35 minutes
Easy
Serves 4
Ingredients
-
For the soup
1 tbsp Belazu Early Harvest Extra Virgin Olive Oil -
1 shallot
-
2 garlic cloves
-
3g salt
-
1/2 tsp corriander seeds
-
570g Belazu Judion Butter Beans
-
3 tbsp double cream
-
1 tsp Belazu Miso Harissa
-
400ml water
-
For the roasted mushrooms
80g wild mushrooms -
1 tbsp butter
-
3g salt
-
For the croutons
140g bread -
25g Belazu Early Harvest Extra Virgin Olive Oil
-
25g Belazu Miso Harissa
Method
- Step 1: Preheat oven to 140C.
- Step 2: Cut your bread into crouton size pieces. Whisk Early Harvest EVOO and Miso Harissa together, then marinade the croutons in the mixture. Bake at 140C for 24 minutes.
- Step 3: Slice the shallots finely and chop the garlic
- Step 4: Heat a pan with the oil for the soup and sweat the finely sliced shallots and salt until soft and transluencent.
- Step 5: Add the finely chopped garlic until fragrant, then add the corriander seeds and cook further.
- Step 6: Add the butter beans with their liquid and 400ml of water.
- Step 7: Bring to a simmer for 20 minutes uncovered.
- Step 8: While the soup is reducing and thickening, make the roasted mushrooms. Melt butter in a pan and add the wild mushrooms with salt. Sautee until golden brown.
- Step 9: Remove from the heat and stir in the double cream. Remove some of the liquid and whisk in the Miso Harissa, then add back to the pan. Roughly blitz so you still have pieces of butter beans in the soup.
- Step 10: Add salt and adjust to taste. Top with croutons.
