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puree of string bean soup

String Bean Soup with Truffle Oil

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Low FODMAP String Bean Soup with Truffle Oil has been adapted from Thomas Keller, the world renowned chef and restaurateur. Many of you are probably familiar with his Napa Valley restaurant French Laundry in Yountville, California. Among many  recognitions, French Laundry and Keller’s NY-based Per Se have been award three stars by the Michelin Guide.

In this variation of Keller’s soup, we are using string beans instead of high FODMAP sugar snap peas. Make sure you are NOT using peas in shells. About 12 string beans per serving has been classified as low FODMAP by Monash University. However, if you have high sensitivity to string beans, it might be best to skip this one altogether.

Cooking Low FODMAP String Bean Soup with Truffle Oil

Don’t be alarmed by the large amount of sugar and salt in the recipe — most of it will be discarded with the water which boils the string beans. By the same token, use plain table salt in the boiling water…no need to waste fancy Himalayan sea salt!

Be sure to “shock” the string beans with ice water. This will help the soup maintain the bright appetizing green color, instead of pea-brown.

Use the homemade low-FODMAP Vegetable Stock in the Sauces & Others section.

Finally, use a truffle oil without garlic pieces or powder in it, like the Roland Black Truffle Oil, 3.4-Ounce Bottle.

String Bean Soup

with Truffle Oil

Created by on April 3, 2016

FODMAP String Bean Soup with Truffle Oil

    Ingredients

    • 2 pounds string beans
    • 6 quarts water
    • ice
    • 1 cup sugar
    • 1 cup coarse table salt
    • 2 cups home Vegetable Stock
    • 1/4 cup truffle oil
    • salt and pepper, to taste

    Instructions

    1. Trim string beans of stems and strings. Place them in bowl of ice water.
    2. Pour 6 quarters of water in a stockpot with sugar and salt. Bring to boil.
    3. Remove string beans from ice water and drain, then plunge string beans in the stockpot. Bring to boil and cook uncovered until tender (7-10 minutes)
    4. Transfer string beans into a coriander set in a bowl of ice water. "Shock" the peas until they are chilled.
    5. Drain the string beans well. Puree them in batches in food processor. Strain the mixture. Add homemade Vegetable Stock.
    6. Season with salt and pepper. Add truffle oil and serve.