Toasted beans velouté soup with sage and spreadable cashew fermentino with chives

Fermentino:
Fermè spreadable with chives
Difficulty:
Course:
Primo
Ingredients for:
4 People
Fermentino:
Fermè spreadable with chives
Difficulty:
Course:
Primo
Ingredients for:
4 persone

Ingredients

  • Borlotti beans 500 g
  • Spreadable fermentino with chives 100 g
  • Sage 4 leaves
  • Vegetable broth to taste
  • Salt to taste
  • Pepper to taste

Ingredients for
vegetable broth

  • Water 3 l
  • Celery sticks 2
  • Onion 1
  • Tomatoes 2

Preparation

To prepare the vegetable broth, put the onion, celery and tomatoes in a pot with water and let them boil for about an hour and a half.

Put the beans, previously soaked in water for 12 hours, in a pot with water and let them boil until they are cooked.

Then transfer them to a pan with a drizzle of olive oil and sauté them until toasted. Transfer them to a bowl and blend them with an immersion blender adding the vegetable broth little by little, until you get a smooth and soft cream with the desired consistency. Add salt and pepper to taste.

Pour the velouté soup in a deep dish and form two quenelles with the fermentino spread. To make the quenelles, take two tablespoons and with one of the two take a spoonful of Fermè. Pass the fermentino from one tablespoon to another a couple of times until it has the characteristic shape of the quenelle, i.e. an elongated ball. Lay them on top of the soup and decorate with a sage leaf.

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