In a heavy based pot, heat the butter and oil and gently sauté the onions, garlic and pancetta. Once translucent, remove the garlic and pancetta and add the cannellini beans, chicken stock and vanilla paste. Simmer gently for 30 minutes to allow the flavours to develop. Place the ingredients in a food processor and blend until smooth.
Transfer back to the pot, season to taste and keep warm until serving.
To make the clarified butter, simply heat up the butter slowly in a pot and remove the milk solids with a spoon. The golden yellow liquid that separates from the white froth is what you want to keep! Add the vanilla extract to the clarified butter.
Serve the warm soup in striking glasses drizzled with vanilla butter.
TIP: Crispy sage leaves make a great garnish for this beautiful canapé! Heat the oil in a saucepan, add the sage leaves and allow to crisp for a few seconds and then drain on absorbent paper.
Makes 20 x 50 ml servings
