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Truffled celeriac soup with parmesan Recipe

Truffled celeriac soup with parmesan

Recipe Ingredients for Truffled celeriac soup with parmesan

AmountIngredient
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.


 

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