Ingredients
For the soup
300g button mushrooms
3 cloves of garlic
1 onion
250g cooked white beans
2 tbsp olive oil
1 tbsp herb mustard
200ml of almond milk
For the topping
Truffle-flavored cashew nuts
Parsley and chives
Olive oil and crushed pepper
Preparation
Peel and mince the garlic and onion – peel the mushrooms and cut them into quarters
Sauté all the vegetables for 5 minutes in olive oil.
Cover with water and simmer for 15 minutes.
Strain, reserving the juice
Place the mushrooms, garlic, onion, white beans, mustard, and almond milk in a blender.
Add salt, blend and add cooking juices to achieve the desired consistency.
Serve in pretty bowls – sprinkle with crushed cashew nuts, chopped herbs – drizzle with a little oil and season with pepper to taste.
The little extras of DLP
Replace the truffled cashew nut with roasted hazelnuts – in this case, drizzle with a little hazelnut oil.
Top with oven-roasted garlic cloves – peel a few cloves, and depending on their size, cut them in half. Place them on a baking sheet, drizzle with oil and soy sauce, and cook over low heat until they have a caramelized appearance.
