George Jardine’s white bean and truffle veloute Recipe

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George Jardine’s white bean and truffle veloute

George Jardine’s white bean and truffle veloute

“We’re quite a hands-on family, we’re always making things, and we like food,” George Jardine told us in a recent interview. For the first in our Great Chefs at Home series, the chef at Eat Out’s number three restaurant in the country, Jordan, shares his white bean and truffle veloute; easy and quick, but just a little bit special.

Serves: 4

Preparation time: 5 minutes

Cooking time: 20-30 minutes

Ingredients

500g white beans

5 litres chicken stock

200g Parmesan shavings

200g butter

150ml cream

20ml truffle oil

Method

Soak beans overnight in water. Drain off and boil in chicken stock. Once cooked blend in a food processor. Slowly add parmesan, butter and cream. Add truffle oil last.

Tip: George finds his Truffle Oil at Wild Peacock Deli in Stellenbosch.