Ingredients of Cappuccino of White Beans

1 - 250g dry cannellini beans or haricot beans ( soaked overnight and drained )
2 - One small Onion (roughly chopped )
3 - One small Carrot ( roughly chopped )
4 - One Bay leaf and a sprig of fresh thyme
5 - 1l Vegetable stock
6 - 100g fresh wild Mushrooms (such as ceps or morels) or chestnut mushrooms, sliced thinly
7 - One tablespoon Olive Oil
8 - 25g butter plus an extra knob of cold Butter
9 - 142ml carton double Cream
10 - a few drops of truffle Oil ( optional but good )

How to Prepare :

Cover the beans with cold water, add the onion, carrot and herbs. Bring to the boil and cook for ten minutes then reduce the heat and simmer for almost 30 minutes until tender.
Remove 3 to 4 tablespoon of the nearly cooked beans and set aside for serving. Continue to cook the rest for another 10-20 minutes or so until very soft topping up with more boiling water if necessary. Drain and discard the vegetables and herbs. Place the beans in a food processor and whizz to a puree until creamy. It may be easier to puree half at a time, ladling in some of the stock to slacken the mixture and get it going. Stop the machine after 2 to 3 minutes scrape down with a spatula correct the seasoning, add a bit more stock and buzz again. The longer you leave it pureeing, the smoother it will become 4 to 5 minutes should do it. Return to the same pan. Stir in the stock and seasoning bring to the boil then simmer for five minutes.