Yield: Yields 8 cups.
Servings: six to eight.
This elegant soup is really just a simple purée of white beans, but top it with some earthy sautéed wild mushrooms and a dollop of herbed mascarpone cheese, and it becomes a refined first course. The trick to getting a smooth, silky texture is to purée the beans and vegetables with only a small amount of the cooking liquid first, and then to slowly pour in more liquid until you get a nice, creamy consistency.
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Make Ahead Tips
The soup and chive mascarpone can be made up to one day in advance and refrigerated. The mushrooms can be sautéed a few hours in advance. Reheat the soup and mushrooms just before serving.
If making the soup ahead, save the leftover cooking liquid. The soup will thicken as it sits and may need to be thinned with more of the liquid before serving. If necessary, adjust the seasoning as well.
Sophisticated soup especially nice as a first course. For those cautious about salt, I've found that using about half the amount of salt in most soup/casserole dishes is more than enough for flavor. A diner can always add a bit more from the shaker after the dish is served.
After all the glowing reviews and the description I expected this to be a slam dunk. However, I was disappointed with the result. I found the herbs to overly aromatic and just too strong of a flavor in the final soup. Also, I added less salt than the recipe called for and the soup was so incredibly salty I couldn't eat it. I really liked the soup in theory and thought that the marscapone topping was a nice touch and works well on other soups, I would have to make major adjustments if I made this again in the future. I wonder how mine turned out so differently that the rest. I am typically a pretty good cook. Maybe I will try again and find out.
This soup is delicious! I have made it every Christmas for the past 4 years
Really wonderful. We will make this again and again.
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