White Beans with Morels and Coffee Foam

Ingredients

• 150 g dried white beans
• 1 star anise
• 40 g dried morel mushrooms
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 100 ml dry white wine
• 200 ml veal stock
• Salt
• Pepper (freshly ground)
• 200 ml milk
• 1 tbsp coffee beans
• vanilla (ground)

Instructions

1. 1.

   Soak the beans overnight in water. Drain them the next day and cook in boiling water with the star anise for 40 minutes.

2. 2.

   Let the morels soak in about 400 ml of water for roughly 30 minutes. Then strain the mushrooms through a sieve and filter the soaking liquid again through a fine cloth or coffee filter. Catch the broth, rinse the mushrooms, and let them drain.

3. 3.

   Peel and dice the onion and garlic. Sauté together in hot butter until lightly golden brown. Deglaze with wine, stock, and morel water, reducing to about half. Strain into a small pot through a sieve. Add the drained beans and morels, simmer gently for about 10 minutes. Season with salt and pepper.

4. 4.

   Heat the milk with coffee beans for about 10 minutes, then strain through a fine sieve and froth.

5. 5.

   Fill large glass bowls with the soup and top with the coffee foam. Serve refined with a pinch of vanilla each.