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It may surprise you that Gordon Ramsay didn’t originally dream of becoming a fine-dining chef, but fortunately for the food world an injury put an end to his promising career as a footballer. Years later, he owns a string of restaurants across the globe, including Restaurant Gordon Ramsay in London, which has held three Michelin stars for 10 years. He’s also the author of many cookbooks, the presenter of top-rated TV shows and has been awarded an OBE.

Cappuccino of White Beans with Truffle Oil

Description: Cappuccino of White Beans with Truffle Oil

Cappuccino of White Beans with Truffle Oil

Hands-on time 30min, plus overnight soaking for the beans. Cooking time about 1hr. Serves 6

·         250g (9oz) dried white haricot beans, soaked overnight in cold water

·         1 small onion, halved dried white haricot beans

·         1 carrot, roughly chopped

·         800ml (11/3 pint) chicken stock

·         100g (31/2oz) very cold butter

·         100g (31/2oz) wild mushrooms, sliced if large – alterenatively, use sliced chestnut mushrooms

·         150ml (1/4 pint) double cream

·         Truffle or extra virgin oil, optional, to garnish

1.    Drain soaked beans and transfer to a large pan. cover with about 5cm (2in) cold water. Add onion and carrot; bring to the boil. Lower heat; simmer for 30-40min or until beans are just tender (check by carefully biting into one). Using a slotted spoon, lift out a few spoonfuls of bean and set aside for a garnish. Continue cooking remaining beans until very soft, about 10-15min.

Description: Drain soaked beans and transfer to a large pan

Drain soaked beans and transfer to a large pan

2.    Drain beans from pan; discard the onion and carrot. Whiz soft beans in a food processor until completely smooth (you may need to add some water). Set aside.

3.    Rinse out pan and add stock. Bring to the boil and bubble fiercely for 5min to reduce. Meanwhile heat half the butter in a large frying pan and fry the mushrooms for 5min or until just tender. Season and set aside.

4.    Whisk bean purée and cream into the reduced stock pan; check seasoning. Divide reserved beans and most of the cooked mushrooms among six soup plates or large cappuccino cups. Reheat soup to boiling point, then use a stick blender to whisk in remaining cold butter and froth up the soup. Ladle into the plates or cups, frothing as you work to keep it airy. Garnish with truffle or extra virgin oil, if you like, some black pepper and the remaining mushrooms. Serve immediately.

Description: Ladle into the plates or cups, frothing as you work to keep it airy. Garnish with truffle or extra virgin oil, if you like, some black pepper and the remaining mushrooms.

Ladle into the plates or cups, frothing as you work to keep it airy. Garnish with truffle or extra virgin oil, if you like, some black pepper and the remaining mushrooms.

Per serving

380cals, 28g fat (17g saturates), 23g carbs (3g total sugars)

GH verdict

A stick blender gives this its frothy appearance but don’t worry if you don’t have one – it’s delicious either way.

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