Truffle Soup with Crostini

Name: Truffle Soup with Crostini
Yield: 10
Ingredients: 0.0g Knorr Potato Flakes 500g; 0.8l Vegetable Bouillon; 400.0ml Crème Fraiche or Cooking Cream; 100.0g Parmesan Cheese, grated; 150.0g Truffle Paste; 0.0g Fresh Chervil; 0.0g Firm Bread (like Sourdough or Focaccia); 0.0g Parmesan Cheese, grated; 0.0g Olive Oil; 0.0g Sea Salt; 0.0g Fresh Herbs

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

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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

Western

Vegetables

Soups

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

...

Preparation

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