White Bean Soup with Caviar

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