Butter Bean Soup

Ingredients

• 1 tbsp duck fat
• 1 shallot , finely chopped
• 1/2 tsp ground thyme
• 1 tsp porcini powder
• 2 cups butter beans , drained and rinsed
• 2 cups chicken stock
• 1 tsp black truffle paste

Instructions

1. Melt the duck fat in a pot over medium-high heat. When hot, add the shallot and saute until soft and translucent. Add the thyme and porcini powder.
2. Stir in the butter beans and chicken stock. Bring to a simmer and cook over medium-low heat for 20 minutes.
3. Add the black truffle paste to the soup and season. Puree in a blender until smooth and silky. Serve in bowls garnished with chives and parmesan crisps.