Made by sautéing Southeastern Anatolia's spring desert truffle in butter and finishing it with cream, this soup comes together in fifteen minutes and makes a light, elegant starter. The short cooking time preserves the truffle's earthy aroma without dulling it.
Melt the butter in a pot and sauté the finely chopped onion until softened.
Add the cleaned, sliced desert truffle to the pot and sauté for two minutes, then pour in the hot stock and once it boils add the salt and pepper and simmer for five minutes.
Take the pot off the heat, stir in the cream and serve hot.
Overcooking the truffle burns off its aroma, so keep the simmer under five minutes. Adding the cream after taking the pot off the heat, not into a boiling soup, keeps it from splitting. Allergens: contains milk and dairy (butter, cream).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.