An easy and spectacular transformation of the protein-rich butter bean into a silken puree soup infused with the flavour of wild mushrooms and truffles. Make it vegetarian by substituting vegetable stock for the chicken.
Melt the duck fat in a pot over medium-high heat. When hot, add the shallot and saute until soft and translucent. Add the thyme and porcini powder.
Stir in the butter beans and chicken stock. Bring to a simmer and cook over medium-low heat for 20 minutes.
Add the black truffle paste to the soup and season. Puree in a blender until smooth and silky. Serve in bowls garnished with chives and parmesan crisps.