Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots
Lia Soneson
Fresh, springtime vegetables and creamy white beans bathe in an umami-packed broth, making this vegetarian soup both savory and satisfying. Roasted herbs and mushrooms add depth, while the crispy shallot topping introduces a delightfully subtle crunch.
Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots
Serves 8
Ingredients:
8 oz shiitake mushrooms
6 oz cremini mushrooms
2 oz oyster mushrooms
2 tablespoons olive oil
2 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 large or 2 small leeks
1 tablespoon unsalted butter
3 cloves garlic, minced
8 cups vegetable stock
1 Parmesan cheese rind
2 bay leaves
1 rosemary sprig
2 cans (15.5 oz each) cannellini beans
1 cup frozen peas, thawed
6 stalks asparagus, sliced on the bias
1/4 cup canola oil
5 shallots, finely sliced into ringswith a mandoline
Additional salt and pepper to taste
Directions:
1. Preheat the oven to 425 degrees F.
2. Toss the shiitake, cremini, and oyster mushrooms in olive oil, sprinkle with 1 teaspoon salt, and spread the mushrooms evenly on a rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the mushrooms have fully wilted, golden, and becoming sticky on the edges.
3. Clean the leek by cutting off the root and the greens. Chop the leek and place the leek pieces in a bowl filled with cold water. Using your hands, agitate the leeks to remove any dirt or sand hiding in the layers. Remove the leeks with a slotted spoon, and pat dry. Discard the dirty water.
4. In a large Dutch oven over medium low heat, melt the butter and cook the leek and the minced garlic, stirring occasionally until the leek is tender, 5-8 minutes. Remove the mushrooms from the oven. Add the mushrooms, vegetable stock, Parmesan rind, bay leaves, rosemary sprig, and remaining salt, and the pepper. Cover and increase the heat to high, boiling for 3-5 minutes until flavors are incorporated.
5. Add the cannellini beans, peas, and asparagus to the pot, and simmer over low heat for 5-10 minutes, or until the asparagus is tender. Remove and discard the Parmesan rind, bay leaves, and rosemary sprig.
6. While the soup simmers, cook the shallots in a shallow skillet. Heat the canola oil in the skillet over medium-high heat. Once hot, add the rings of shallot. Fry for 3-5 minutes, or until the shallots are just golden brown and starting to become crispy. (They will continue to brown after being removed from the the oil). Remove with a slotted spoon, place on a paper towel-lined plate, and sprinkle with salt.
7. Ladle the soupinto bowls, top with the crispy shallots. Add salt and pepper to taste.