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Truffle Soup

  • Vegetable Bouillon 0.8 ltr
  • Crème Fraiche or Cooking Cream 400 ml
  • Grated Parmesan Cheese 100 g
  • Truffle paste 150 g
  • Herbs, Chervil, fresh

Crostini

  • Firm Bread like Sourdough or Focaccia
  • Olive oil
  • Misc, Sea salt
  • Fresh Herbs
  1. Truffle Soup

    • Bring the vegetable bouillon to boil.
    • Add the crème fraiche and the truffle paste.
    • Bring to boil.
    • Add Knorr Mashed 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.
  2. 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.
  3. Plating

    • Poor the soup in a bowl.
    • Finish with fresh chervil leaves.
    • Serve with the crostini’s.
    • Add fresh herbs on the crostinis.
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