Black bean and truffle soup

(WTNH) - Black bean and truffle soup

Ingredients:
6 bacon strips
2 Minced shallots
2 cans of black beans
1 cup of parmesan cheese
4 tbsp of butter
1 cup of heavy cream
1/4 cup of white truffle oil
Salt and pepper to taste

Preparation
Heat up a mid size sauce pan to medium heat. Cut the bacon in small pieces. Add to the sauce pan. Cook the bacon until the bacon is crispy and the bacon is brown and crispy. Remove the bacon and place aside, keep the fat, that will be the fat we will use as base to build our soup.
Add the minced the shallots to the pan, and cook until they are translucent, at that moment add the two cans of back beans. Cook for about 10 minutes at medium low heat. Remove the sauce pan from the stove. and let it rest.
Add the black beans and the bacon into a blender, add half of the butter (2 tbsp) and half of the heavy cream (1/2 a cup). Blend starting in the lowest speed possible just to incorporate the hot and cold ingredients together for about 30 seconds, speed the process slowly until you have a smooth cream soup.

Place soup back into the the sauce pan and heat up until simmer. At that point add the rest of the heavy cream, the butter, the cheese and the truffle oil. Cook the soup for about 3 more minutes. You can re-season at that point with salt and pepper. Also if your soup is a little thick, you can always add a little bit of heavy cream until the desired consistency is achieved.

Recipe: Neil Fuentes