Ingredients

• 150g Onion
• 45g Celery Stalk
• 100g Leek
• 800g Canned Navy Beans
• 2 tablespoons Olive Oil
• 1 pinch Salt & Pepper
• 2 Garlic Cloves
• 3 sprigs Fresh Thyme
• 3 sprigs Fresh Parsley
• 600g Vegetable Stock
• Truffle Oil as needed
• Black Truffle as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit max blade to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 120°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion, celery stalk and leek into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add salt & pepper to the kCook bowl to taste
12. Add garlic clove, fresh thyme and fresh parsley to the kCook bowl
13. Cook with filler cap removed - 5 min, 120°C, speed 3
14. Then add vegetable stock and canned navy beans to the kCook bowl
15. Cook with filler cap fitted - 15 min, 98°C, speed 3
16. Blend with filler cap fitted - 2 min, speed 12
17. Serve
18. Drizzle with truffle oil
19. Garnish with black truffle

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