Truffled celeriac soup with parmesan Recipe
Recipe Ingredients for Truffled celeriac soup with parmesan
| Amount | Ingredient |
|---|---|
| 2nd Celery tubers | 1st Shallot |
| 500 ml | Vegetable broth |
| 500 ml | Cream |
| 1 gl | Truffle butter |
| 150 grams | grated Parmesan cheese |
Truffled celeriac soup with parmesan Recipe Directions
The celery and shallots peeled and cut into small pieces. Both fry in the pan and deglaze with the vegetable broth. Puree the mixture until soft and strain through a coarse sieve. Finally, fill with cream. Slot in just before serving two tablespoons truffle butter and whisk with the wand. When serving the freshly grated Parmesan cheese to spread on the soup.
