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Truffle Potato Soup with Crostini
Earthy truffle perfectly complements this potato-based soup.
Western
Ingredients
Truffle Potato Soup with Crostini
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM5.4
Cost per Serving
Food Cost Margin
Truffle Soup
Vegetable Bouillon
/ltr
0.8 ltr
0%
Crème Fraiche or Cooking Cream
/ml
400.0 ml
0%
Grated Parmesan Cheese
/g
100.0 g
0%
Truffle paste
/g
150.0 g
0%
Fresh Chervil
/g
0.0 g
0%
Crostini
Firm Bread like Sourdough or Focaccia
/g
0.0 g
0%
Olive Oil
/ml
0.0 ml
0%
Misc, Sea salt
/g
0.0 g
0%
Fresh Herbs
/g
0.0 g
0%
/
Truffle Soup
-
Vegetable Bouillon 0.8 ltr
-
Crème Fraiche or Cooking Cream 400.0 ml
-
Grated Parmesan Cheese 100.0 g
-
Truffle paste 150.0 g
-
Fresh Chervil
Crostini
-
Firm Bread like Sourdough or Focaccia
-
Olive Oil
-
Misc, Sea salt
-
Fresh Herbs
Preparation
-
Truffle Soup
- Bring the vegetable bouillon to boil.
- Add the crème fraiche and the truffle paste.
- Bring to boil.
- Add Knorr Potato Flakes 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.
-
Crostini
- 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
- Poor the soup in a bowl.
- Finish with fresh chervil leaves.
- Serve with the crostini’s.
- Add fresh herbs on the crostinis.
