Make a soup from coarsely chopped onion, garlic, forest
mushrooms or brown chestnut mushrooms, truffle peel, truffle
gravy and chicken stock. Season with dried thyme, rosemary
and pepper.
Mix the soup with the hand mixer and sieve. Mix in some
cream. Pour the soup into a preheated coffee pot.
In the soup plates: a teaspoon of chopped parsley, sliced
truffle and Parmesan shavings.
Serve the plates and pour the soup into them at the table.
truffle soup
rosemary
thyme
chicken stock
cream
Parmesan
pepper & salt
parsley
taste and tradition
the fiery passion
Make a soup from coarsely chopped onion,
garlic, forest mushrooms or brown chestnut
mushrooms, truffle peel, truffle gravy and
chicken stock. Season with dried thyme,
rosemary and pepper.
Mix the soup with the hand mixer and sieve.
Mix in some cream. Pour the soup into a
preheated coffee pot.
In the soup plates: a teaspoon of chopped
parsley, sliced truffle and Parmesan shavings.
Serve the plates and pour the soup into them at
the table.
truffle soup
rosemary
thyme
chicken stock
cream
Parmesan
pepper & salt
parsley
taste and tradition
the fiery passion
