Latte Macchiato of White Beans and Lentils with Grissini

Bean puree: Soak the beans in a saucepan for 12 hours, just covered with cold water. Now bring to the boil in the soaking water together with the onion, salt and bay spice. Tie the vegetables together with the herbs to form a “bouquet garni” and also add to the beans in the cooking pot. Cook the beans over medium heat until very soft (about 1 hour). Pour the softened beans into a sieve, remove the bouquet garni, onion, and bay leaf, and pass the beans through a “whizzer” to make a fine bean puree.

Boil 800 ml of poultry stock with 150 ml of whipping cream by 1/3, mix in the bean puree and season the soup with salt, chili and a little bit of truffle oil.

Lentil soup: remove the peel from the shallots and garlic and finely dice them, also finely dice the bacon and fry the whole thing in hot clarified butter until translucent. Add the lentils, fill up with 250 ml of chicken soup and simmer for about half an hour over medium heat.

Then finely blend the lentil soup with a hand blender, pass through a sieve and season with chili, salt, pepper, balsamic vinegar and mustard.

Pour the hot lentil soup into four latte macchiato glasses. Mix the bean soup with 50 g cold butter until very creamy and pour it on the lentil soup form.

Grissini: Melt the yeast in the lukewarm water. Add sugar, flour and olive oil and finally salt. Mix everything together

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