Back to overview

White Truffle Soup

This soup of parsnip and celeriac is a delicious vegetarian starter and the addition of truffle oil and truffle carpaccio gives it an extra rich flavor and a festive touch.

review
  • 4-8 persons
  • 30 min.
  • vegetarian
  • Amuse & Starter
Print recipe Mail recept

Recipes from Oil & Vinegar

Nice to know

Forgotten vegetables are those ancient varieties for which the cultivation or preparation, or both, was complicated. For example, parsnip, salsify, turnips and Jerusalem artichokes. Salsify used to be known as housemaid’s tears because of the sticky sap that is released from the peel.

For a long time, the horticulture sector wanted to innovate and went in search of faster and more stable growing vegetable crops. At the same time, consumers wanted to spend less and less time preparing food and the preference increasingly switched to fresh vegetables that could be quickly prepared and vegetables from a jar or can, or that were deep-frozen.

However, over the last 10 years, a counter-trend has grown up: the catering and hospitality industry has rediscovered the favorites of old, and consumers too have begun cooking more elaborately and more traditionally. The tastes and flavors of forgotten vegetables are easy to combine and create a nice surprise on the table.

Rediscover some forgotten vegetables! 

 

 

  • Groceries

    • Olive Oil for Baking • 1 white onion, coarsely chopped • 1 parsnip, coarsely chopped • ½ celery, coarsely chopped • 1 bay leaf • 700 ml bouillon • 2 tbsp Chardonnay Wine Vinegar (white wine vinegar) • 75 ml cream • Olive Oil with Black Truffle • Truffle Carpaccio

  • Getting started

    Sauté the onion in the Olive Oil for Baking and then add the celery and parsnip. Then add the bay leaf and a little bit of bouillon, cover it, and let it simmer for at least 20 minutes on a low heat. Add the rest of the bouillon and bring to the boil.

    Step 2

    Remove the bay leaf and then puree the soup until smooth. Season according to taste with the Chardonnay Wine Vinegar and the cream. Ladle the soup into bowls and drizzle with the olive oil with black truffle, about 1 tbsp oil per bowl or more according to taste. Garnish with Truffle Carpaccio and serve immediately.

    Tip

    The soup is even more delicious if it is made the day before and then kept cool until used.

  • Schrijf een review