Cranberry Bean Soup with Pecorino Ravioli and Cuajada
- 1 lb fresh pink cranberry beans (500 g)
- 1 quart light chicken stock
- 3 tablespoons fresh milk (5 cl)
- 3 tablespoons whipping cream (5 cl)
- 3 1/2 fluid ounces olive oil (10 cl)
- 3 1/2 ounces cuajada (ewe’s curd) (100 g)
- 1 sprig rosemary
- 4 sage leaves
- sherry vinegar
- 1 tablespoon white peppercorns (2 cl)
- coarsely ground pepper
- fleur de sel
- coarse gray sea salt
- 1/2 ounce butter (15 g)
Step 1: Cranberry Bean Consommé
Shell the fresh pink cranberry beans. Place them in a large saucepan, cover with the light chicken stock, and some cold water. Bring to a boil, skim, and add 3 sage leaves, 1/2 of the rosemary branch, and the white peppercorns, enclosed in a muslin pouch.
Cook for approximately 1 hour at a slight simmer. Season with salt three-quarters of the way into the cooking.
Place the cuajada in a cloth.
Finely chop the last sage leaf and the rest of the rosemary.
Remove the muslin bag, the sage leaves, and the branch of rosemary from the pot. Purée with some of the cooking juices, the milk, the cream, and the oil.
Season as needed, strain through a finely meshed chinois, and keep in a warm place. The soup should be a smooth, creamy consistency.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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