I served this soup with carambola chips which can be prepared ahead of time but you can also add any other garnish you have on hand such as croutons or saltine crackers.
Carambola is a fruit, also called a starfruit because of its shape resembling a star once it is sliced. It has a taste similar to a blend of citrus, apples, and pears. Carambola is frequently used as a garnish but also can be used to make a flavorful chutney or a glaze. I dehydrated the carambola star-shaped slices to make crispy chips which added a terrific texture contrast with the smooth and creamy soup, and it was also a nice compliment to the earthy flavors of truffles, white beans, and arugula.
Ingredients:
2 carambolas
1 tablespoon extra virgin olive oil
1 can cannellini beans, drained
4-5 cloves garlic, peeled, left whole
5 ounces baby arugula
2 cups stock (chicken or vegetable)
1/4 teaspoon ground sage
1/4 teaspoon white pepper
Salt to taste
2 tablespoons truffle oil
1/3 cup cream
Directions:
Slice the carambolas thinly, making sure all the pieces are even, take the seeds out. Place on a parchment-lined baking sheet and dehydrate in the oven on 250°F for about 2 hours until crisp. (Check on the chips after the 1st hour every 10-15 minutes to make sure they are cooking evenly and not burning).
Heat oil in a saucepan, add cannellini beans and garlic and cook for a few minutes, stirring. Add baby arugula and cook for just one minute, stirring, until it is wilted. Pour the stock over and season with sage, white pepper, and salt. Bring to boil and simmer for 5-10 minutes until the beans are tender.
Mix in the blender until smooth, strain. Whisk in truffle oil and cream and adjust the seasonings if necessary. Warm before serving and blend with an immersion blender at the last minute. Pour the soup into individual bowls and garnish with carambola chips, serving additional chips on the side.
