This soup is made by sautéing seasonal spring desert truffles from southeastern Anatolia in butter and finishing them with cream. Ready in 15 minutes, it is a light, elegant starter. The short cooking time preserves the truffles’ earthy aroma.
Melt the butter in a pot and sauté the finely chopped onion until softened and lightly golden.
Add the cleaned, sliced desert truffles to the pot and sauté for 2 minutes. Add the hot meat stock; once it boils, add the salt and black pepper and cook for 5 minutes.
Remove the pot from the heat, stir in the cream, and serve hot.
Overcooking can make the desert truffles lose their aroma, so do not simmer them for more than 5 minutes. Add the cream after removing the pot from the heat, rather than to the boiling soup, to keep it from splitting. Contains milk and dairy (butter and cream).
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