Ingredients

1 medium Spanish onion, diced 15g/ ½oz butter 1 small clove garlic, crushed 450g/ 1lb or two large tins cooked white beans, drained 300ml/ ½ pt good ham stock, boiling hot 4 slices best quality dry-cured ham, shredded Salt and ground white pepper to taste  

To serve 1 tablespoon chopped parsley 2 tablespoons double cream 1 teaspoon truffle oil   

Method

1.    In a microwave or covered saucepan, slowly sweat the onion with the butter over a low heat for 5-10 minutes or until soft and pale.  

2.    Remove the lid and add the garlic. Cook for a further minute before adding the beans and the hot ham stock to cover. Simmer for 10 minutes or until the beans are soft.  

3.    Blend the soup to a smooth puree before passing through a fine sieve. Adjust the consistency with a little milk if necessary. Add the shredded ham and season to taste.  

4.    Serve in warmed bowls with cream and truffle oil which can either be thoroughly stirred through the soup or lightly swirled through the surface as desired. Garnish with the chopped parsley.