Seafood and Haricot Blanc Velouté Soup

Shiitake mushrooms, parmesan cheese and a slick of truffle oil add a dramatic fragrance to Jean-Christophe Novelli's rich chunky soup
By Jean-Christophe Novelli
Seafood and Haricot Blanc Velouté Soup
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 450 ml strong fish stock
  • 450 ml strong chicken stock
  • 200 g cooked white beans, (haricot blanc)
  • sea salt, to taste
  • cracked black pepper, to taste
  • 100 ml double cream
  • 200 g salmon, diced
  • 12 medium-sized raw prawns, peeled
  • 8 baby squid rings
  • 4 shiitake mushrooms, sliced
  • 12 leaves baby gem lettuce, sliced

To serve

  • 4 tsp tomato concassé
  • 60 g parmesan
  • 2 tsp truffle oil
  • 4 sprigs chervil, kept in iced water

Tips and Suggestions

To make tomato concassé, peel, core and de-seed a fresh tomato and chop the flesh to the desired size.


1. Heat the fish stock and chicken stock together in a large saucepan. Add the beans and simmer until very soft.

2. Cool slightly, then transfer the mixture to a blender and liquidise until smooth.

3. Return the soup to the saucepan and season to taste. Add the double cream and bring to a boil. Add the salmon, prawns, squid and mushrooms and simmer gently until the seafood is just cooked - be careful not to overcook the fish.

4. Just before serving, stir the lettuce into the soup. Ladle into four bowls, ensuring there is an equal amount of seafood in each bowl. Garnish with the tomato concassé, grated parmesan, truffle oil and fresh chervil and serve immediately.

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