25 Minutes

Extra Virgin olive oil, 5 tbsp
chopped shallot, 1
s drained and rinse cannellini beans, 15 oz
vegetal broth, 4 cups (4 cups of hot water and 1 stock cube)
black pepper, 1/2 Teaspoon
chopped rosemary, 1 Teaspoon
raw and fresh prawn tails, 3 or 4 per person (lobster or shrimps)
bacon, 3 or 4 thin slices per prawn tails
Truffle Oil, for drizzling


In a soup pot, cook oil and shallots until the latter are softened (3-5 minutes). Add the beans and rosemary, then cook it stirring for 10-15 minutes. Puree the soup.
Add the stock until smooth, season with salt. Sieve the soup with Chinois (a very fine sieve for the finest, lightest results).
Wrap the prawn tails in bacon silces and lay them on a bakung tray covered with baking paper.
Grill it just for 2 – 3 minutes (the bacon has to be crispy, but not the prawns)
Serve the soup with prawns and bacon, drizzled with truffle oil and freshly ground black pepper

Thanks to: Chef Vary