Our Delikatessen Recipes

PARSNIP, MUSHROOM AND BLACK TRUFFLE CREAM SOUP

  • 4
  • 50 min
  • 750g parsnips
  • 250g seasonal mushrooms
  • 100g truffle*, sliced
  • 1 yellow onion, thinly sliced
  • 1l chicken stock (or vegetables)
  • 30ml Kalios* olive oil
  • Truffle oil*
  • 30g butter
  • 60g roasted Piedmont hazelnuts* (hazelnuts)
  • Salt, pepper

Method:

Peel and coarsely chop parsnips.
Sweat minced onion for 5 min. without coloring.
Add parsnips and season. Moisten with chicken stock and cook for 30 min.
Blend the soup in a blender.
Cook the mushrooms in a mixture of oil and butter for 5 min. over a high heat. Add salt and pepper.
Pour the soup onto 4 plates; arrange the mushrooms on top and decorate with the truffle strips and hazelnuts; drizzle with truffle oil.

* Ingredients available in our delikatessens

Download the recipe