500 g Ardo Cannellini beans 200 g Ardo Onion diced 200 g Ardo Celeriac diced 200 g Ardo leek rings 200 g Ardo Brunoise mix 100 g Ardo Beetroot bacon 20g Ardo Chives 20 g butter or margarine 10 g garlic 3 l vegetable stock
Allergens
Celery, Milk
Preparation
Cook the diced onion, celeriac, leek and garlic in the butter and moisten with the vegetable stock.
When the vegetables are cooked, add 400 g white cannellini beans. Bring to a boil and mix until you get a smooth soup.
Finish the soup with the brunoise mix and the rest of the cannellini beans, bring to the boil and top off with some chives.
Bake the beetroot bacon in the oven at 180°C for 12 minutes until crispy.
Serve it separately as a crispy garnish with the soup.
