White Beans with Morels and Coffee Foam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 150 grams dried, white Beans
- 1 Star anise
- 40 grams dried Morel
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 100 milliliters dry white wine
- 200 milliliters Veal stock
- salt
- freshly ground peppers
- 200 milliliters milk
- 1 Tbsp Coffee bean
- Vanilla (ground)
Preparation steps
Soak the beans overnight in water. Pour off the next day and boil in fresh water with the star anise for 40 minutes.
Soak the morels for about 30 minutes in about 400 ml of water (approximately 1 1/2 cups). Pour the mushrooms through a sieve and then through a fine cloth (or coffee filter), collecting the liquid. Rinse the morels and drain again.
Peel and dice the onion and garlic. Sauté until lightly golden brown in the butter. Deglaze with the wine, the stock and the morel water and reduce down to about half. Strain through a sieve into a small saucepan.
Mix the morels with the drained beans and add to the stock. Simmer for about 10 minutes. Season with salt and pepper.
Heat the milk with the coffee beans and leave to stand for about 10 minutes. Pour through a fine sieve and collect the foam.
Pour the soup into large glass mugs and spoon the coffee foam on top. Serve dusted with a pinch of ground vanilla.
