Silken White Bean Bisque with Grape Verjus and Rye Crisp

01

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 medium leek, white and pale green parts only, thinly sliced and rinsed
• 1 small celery stalk, thinly sliced, plus 2 tablespoons finely diced celery for garnish
• 1 garlic clove, thinly sliced
• 2 x 398 ml cans cannellini beans, rinsed and drained
• 750 ml low-sodium vegetable stock
• 1 small bay leaf
• 1 teaspoon white miso
• 80 ml unsweetened oat cream
• 2 tablespoons white grape verjus, divided
• 120 g seedless green grapes, quartered
• 1 teaspoon maple syrup
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/8 teaspoon ground white pepper
• 4 thin slices dense rye bread
• 1 teaspoon olive oil for the rye crisps
• 2 tablespoons fresh celery leaves
• 1 tablespoon toasted rye crumbs, optional

02

Prepare the dish

1. Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Add the leek, sliced celery and garlic with a pinch of salt; cook for 8 minutes without browning, until very soft.
2. Add the cannellini beans, vegetable stock and bay leaf. Bring to a gentle simmer and cook uncovered for 20 minutes.
3. Remove the bay leaf. Blend the soup until completely smooth, then pass it through a fine sieve into a clean saucepan for a restaurant-smooth texture.
4. Whisk in the miso, oat cream and 1 tablespoon verjus. Season with salt and white pepper, then keep warm over very low heat without boiling.
5. Heat the oven to 190°C (375°F). Brush the rye slices very lightly with 1 teaspoon olive oil, place between two baking trays and bake for 12 to 15 minutes until dry and crisp. Cool, then break into four elegant shards.
6. Toss the quartered grapes and finely diced celery with the remaining tablespoon of verjus, maple syrup and 1 teaspoon olive oil. Roast on a small tray for 8 minutes, just until glossy and barely softened.
7. Warm the bisque gently and adjust its consistency with a splash of stock if needed. It should coat a spoon but flow smoothly.