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This silky-smooth soup is very easy to prepare and a sure-fire hit with everyone. The swirl of truffle oil on the top makes it luxurious enough for a special occasion.

SERVES 4

2 x 400g cans haricot or cannellini beans or 200g (7oz) soaked and cooked until very tender

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

1 tsp vegetable bouillon powder or a stock cube

salt and freshly ground black pepper

TO GARNISH

a little chopped fresh parsley

4 tsp truffle oil

Drain the beans, reserving the liquid if you are using ones you have cooked yourself.

Heat the olive oil in a large saucepan, add the onion, cover with a lid and cook gently, stirring occasionally, for 10 minutes or until the onion is soft but not brown.

Stir in the garlic and cook for a few seconds, then add the drained beans. Make the drained liquid from the beans up to 850ml (1½ pints) with water, or just use water and add to the pan, along with the bouillon powder or stock cube. Bring to the boil, then simmer, uncovered, for 10 minutes.

Blend the soup thoroughly until it is really smooth and creamy. Season to taste with salt and pepper.

Serve in bowls with a little finely chopped parsley, a grinding of pepper and a swirl of truffle oil.