Truffle Potato Soup with Crostini

Name: Truffle Potato Soup with Crostini
Yield: 1
Ingredients: 0.8ltr Vegetable Bouillon; 400.0ml Crème Fraiche or Cooking Cream; 100.0g Grated Parmesan Cheese; 150.0g Truffle paste; 0.0g Fresh Chervil; 0.0g Knorr Potato Flakes 2KG; 0.0g Firm Bread like Sourdough or Focaccia; 0.0ml Olive Oil; 0.0g Misc, Sea salt; 0.0g Fresh Herbs

Truffle Potato Soup with Crostini – - Recipe

Earthy truffle perfectly complements this potato-based soup.

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Truffle Soup

Vegetable Bouillon 0.8 ltr
Crème Fraiche or Cooking Cream 400.0 ml
Grated Parmesan Cheese 100.0 g
Truffle paste 150.0 g
Fresh Chervil
Knorr Potato Flakes 2KG

Crostini

Firm Bread like Sourdough or Focaccia
Olive Oil
Misc, Sea salt
Fresh Herbs

Soups

Vegetables

Western

Earthy truffle perfectly complements this potato-based soup.

...

Preparation

Truffle Soup
- Bring the vegetable bouillon to boil.
- Add the crème fraiche and the truffle paste.
- Bring to boil.
- Add Knorr Potato Flakes to bind the soup.
- Let it boil for a few minutes.
- Measure the potato flakes until the soup reaches the perfect texture.
- Add the parmesan cheese and blend with a hand blender to get an airy soup.
- If desired use a siphon to make the soup even more airy.
- Season if necessary with pepper and salt.
Crostini
- Half freeze the bread so it’s helps you to cut very thin slices.
- Place the slices on baking paper.
- Drizzle some oil.
- Grate the parmesan on the crostini’s.
- Sprinkle with sea salt.
- Bake the crostini’s for 15 minutes on 170 degrees Celsius.
- Check if they are crispy ,if not: bake a little longer.
Plating
- Poor the soup in a bowl.
- Finish with fresh chervil leaves.
- Serve with the crostini’s.
- Add fresh herbs on the crostinis.