This white bean soup with caviar is proof that humble ingredients can become haute cuisine. A silky smooth cannellini bean soup provides the perfect neutral canvas for the briny pop of caviar and the rich tang of crème fraîche. It's a sophisticated appetizer that will impress at any dinner party.
The combination of beans and caviar might seem unusual, but it's a technique borrowed from fine dining restaurants where the mild, creamy base of white beans serves as the ideal backdrop for premium garnishes. The contrast in textures and flavors is absolutely extraordinary.
Choosing Your Caviar
The caviar you choose will set the tone for this dish:
- Osetra/Sevruga - True sturgeon caviar for the ultimate luxury experience
- Salmon roe (ikura) - Large, bright orange pearls with a pop of flavor
- Trout roe - Smaller, more subtle, excellent value
- Paddlefish caviar - American alternative, similar to sturgeon
Even a small amount of quality caviar transforms this simple soup into something extraordinary.
The Perfect Soup Texture
For this elegant presentation, the soup must be completely smooth - not a single bean piece in sight. Use a high-powered blender and strain through a fine-mesh sieve for restaurant-quality results. The soup should coat the back of a spoon but still flow easily.
Temperature Matters
Serve this soup warm, not hot. Extremely hot temperatures will damage the delicate caviar eggs and diminish their flavor. The soup should be comfortable to eat immediately, around 140°F (60°C). This also ensures the crème fraîche stays in a distinct dollop rather than melting away.
Presentation Tips
For the most elegant presentation:
- Use small white bowls or espresso cups for appetizer portions
- Place the crème fraîche off-center
- Add caviar at the very last moment using a mother-of-pearl spoon (metal can affect flavor)
- Snip chives finely and scatter delicately
- Wipe bowl edges clean before serving
White Bean Soup with Caviar
Silky smooth white bean soup with crème fraîche and premium caviar.
Nutrition per serving
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add shallots and celery, cook until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
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Simmer with beans. Add cannellini beans, broth, and white wine. Bring to a simmer and cook for 20 minutes, allowing flavors to meld.
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Blend until smooth. Using a high-powered blender, puree the soup until completely smooth. For extra elegance, strain through a fine-mesh sieve. Return to pot over low heat.
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Finish with cream. Stir in heavy cream. Season with salt and white pepper. Keep warm but not hot (around 140°F/60°C).
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Serve elegantly. Ladle soup into small bowls. Add a dollop of crème fraîche, top with caviar using a non-metal spoon, and garnish with finely snipped chives. Serve immediately.
Recipe Notes
- Temperature: Serve warm, not hot - heat damages caviar.
- White pepper: Keeps the soup visually elegant without black specks.
- Make ahead: Prepare soup base 2 days ahead, add cream when reheating.
- Budget option: Salmon roe or trout roe are excellent alternatives.
Frequently Asked Questions
What type of caviar should I use for this soup?
For a luxurious option, use sturgeon caviar (Osetra or Sevruga). For a more affordable choice, salmon roe or trout roe work beautifully and provide excellent color contrast against the white soup. Even lumpfish caviar can work for a budget-friendly version.
Why use white pepper instead of black?
White pepper keeps the soup's elegant appearance without visible black specks. It also has a slightly milder, more earthy flavor that complements the delicate caviar. This is a classic French technique for cream-based soups.
Can I make this soup ahead of time?
Yes, make the soup base up to 2 days ahead. Refrigerate without the cream, then gently reheat, add cream, and adjust seasoning before serving. Never add the caviar or crème fraîche until the moment of serving.
What's a vegetarian alternative to caviar?
For vegetarians, use kelp caviar (seaweed-based) which mimics the texture and oceanic flavor. You can also top with finely diced roasted beets with a drop of truffle oil for an elegant alternative.
How do I serve this soup at a dinner party?
Serve in small espresso cups or demitasse for an elegant appetizer portion. The soup should be smooth and warm (not hot, which would damage the caviar). Add garnishes at the very last moment for the best presentation.
