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Truffle Soup with Crostini
This earthy, creamy and warming soup paired with crunchy crostini makes a perfect appetizer.
Ingredients
Making Truffle Soup
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Vegetable Bouillon 0.8 l
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Crème Fraiche or Cooking Cream 400.0 ml
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Parmesan Cheese, grated 100.0 g
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Truffle Paste 150.0 g
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Fresh Chervil
Preparing Crostini’s
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Firm Bread (like Sourdough or Focaccia)
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Parmesan Cheese, grated
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Olive Oil
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Sea Salt
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Fresh Herbs
Preparation
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Making Truffle Soup
- Bring the vegetable bouillon to boil.
- Add the crème fraiche and the truffle paste.
- Bring to boil.
- Add Knorr Mashed Potato 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.
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Preparing Crostini’s
- 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.
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Plating
- Pour the soup in a bowl.
- Finish with fresh chervil leaves.
- Serve with the crostini’s.
- Add fresh herbs on the crostini’s.
