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Making Truffle Soup

  • Knorr Potato Flakes 500g
  • Vegetable Bouillon 0.8 l
  • Crème Fraiche or Cooking Cream 400.0 ml
  • Parmesan Cheese, grated 100.0 g
  • Truffle Paste 150.0 g
  • Fresh Chervil

Preparing Crostini’s

  • Firm Bread (like Sourdough or Focaccia)
  • Parmesan Cheese, grated
  • Olive Oil
  • Sea Salt
  • Fresh Herbs

This earthy, creamy and warming soup paired with crunchy crostini makes a perfect appetizer.



  1. 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.
  2. 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.
  3. Plating

    • Pour the soup in a bowl.
    • Finish with fresh chervil leaves.
    • Serve with the crostini’s.
    • Add fresh herbs on the crostini’s.