250 g white beans soak over night, combine with 2 clove garlic halved and 1 carrot cut into pieces, 1 sprig rosemary and cook in salted water until the beans are tender. Cut 4 shallots into stripes, heat in a stockpot 2 tbsp. Sunflower Seed Oil and glace for a few minutes.
500 ml chicken stock into the pot. Add 125 ml heavy cream and 2 tbsp. butter blend with a hand mixer, being careful not to squash the beans too much. Season with 2 tbsp. Bouvier TBA Wine-Vinegar and ground white pepper.
serves 4
