For the beetle bean soup, soak the beans overnight in plenty of water. Drain the water and cover the beans with fresh water. Cook until tender with a sprig of thyme and tarragon, drain and set aside. Pick out about 20 nice beans as garnish for the soup.
Tie the remaining herbs together with kitchen twine.
Peel and dice shallots, garlic and apple. Sauté in 3 tablespoons sunflower oil until translucent, add beans, herbs and allspice and deglaze with vinegar. Pour in the soup and simmer for about 20 minutes. Remove the herbs and stir in the cream. Puree the soup with a hand blender, season with salt, pepper and a little vinegar.
Fry the bacon in the oven at 160 °C for about 12 minutes until crispy, let cool and break into small pieces.
Before serving, blend the soup again with a hand blender until frothy and arrange in a deep dish with the remaining beans. Garnish the beetle bean soup with a few drops of sunflower oil and bacon.
Preparation Tip:
Try a piece of fresh bread with the beetle bean soup.
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