Puréed Heirloom Baen Soup with Smoked Pepper Créme Fraîche

This simple soup made with Abruzzo Monachelle Beans has so much rich earthy flavor it’s difficult to believe it’s vegan. 

INGREDIENTS

• 500 g (1.1 pound) bag Fior di Maiella Corona Beans
• Water for soaking beans
• 2 tablespoon Le Ferre Hot Pepper Infused Olive Oil
• 1 large Onion, roughly chopped
• 1 cup Carrots, roughly chopped
• 2 stalks Celery, roughly chopped
• 2 cloves Garlic, minced 
• 1 sprig fresh Thyme
• 1 sprig fresh Rosemary
• 2 Bay leaves
• 8 cups Vegetable Broth 
• Margherita di Savoia Coarse Sea Salt to taste

For the garnish

• Smoked Pepper Créme Fraîche*
• Le Ferre Hot Pepper Infused Olive Oil

DIRECTIONS

1. Rinse the beans in a bowl, cover them with water, and let them soak overnight.
2. Drain the beans and set aside.
3. Heat 2 tablespoons of the Extra-Virgin Olive Oil with Chilli Pepper in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes or so, until onions are transparent, but not browned. Add the garlic and cook for another minute.
4. Add the beans, thyme, rosemary, and bay leaves and stir in the stock and bring to a boil.
5. Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally. 
6. Remove the herb stems and bay leaves and purée the soup in a food processor, return to the pot, reheat without boiling, and season with salt.
7. Add more broth or water for a thinner consistency.
8. Serve with a dollop of Smoked Pepper Créme Fraîche and drizzle with Hot Pepper infused Olive Oil and top with a sprig of rosemary.

Créme Fraîche

INGREDIENTS

• 1-pint heavy cream
• 2 tablespoons buttermilk or yogurt

DIRECTIONS

1. Place the heavy cream in a saucepan and heat to 72°F
2. Stir in the buttermilk or yogurt and mix
3. Transfer to a jar, seal, and keep at room temperature for 24-48 hours until thickened.
4. Store in the refrigerator for up to 8 weeks. If it separates, stir to mix.

Buon Apettito!