Black Truffle and Artichoke Soup
Chef Tyler
Rated 5.0 stars by 1 users
Category
Hors d'oeuvres
Cuisine
French
Author:
Chef Tyler
Servings
4-6
Prep Time
30 minutes
Cook Time
30 minutes
Hey soup enthusiasts, Chef Tyler here! Indulge in the luxurious flavors of Black Truffle Soup. Velvety-smooth and rich with earthy undertones of black truffle, every spoonful is a decadent experience. Garnished with a swirl of cream and fresh chives, this soup is a culinary masterpiece that'll delight your senses. Treat yourself to a bowl of pure indulgence! Enjoy! ๐๐ฒ
Ingredients
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4 oz Butter
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1 ea Shallot
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1 ea Yukon Gold potato
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1 head Cauliflower
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5 oz Button mushrooms
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2 bag Bone broth
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1 ea Lemon
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1 ea Creme fraiche
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1 bunch Chives
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1 jar Truffle Carpaccio
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2 ea Artichokes
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1 packet S&P Seasoning
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Cutting board
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Knife
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Large pot Blender
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Fine mesh strainer
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Mixing bowl
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Wooden spoon
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Ladle
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1 c Measuring cup
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2 qt Sauce pot
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Paring or tourne knife
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Whisk
- Peeler
MISE EN PLACE ๐ช
Directions
PREP ๐ฅ
Fill the mixing bowl with cold water and the juice of half of the lemon.
- Peel back the thick, green leaves off of the artichokes and tourne them.ย Place the finished artichokes into the bowl with lemon.
- Dice 2 cups of the cauliflower.
- Peel and dice the shallot.
- Wash and dice the button mushrooms.
- Peel and dice 1 heaping cup of Yukon Gold potato.
- Dice the artichokes.
- Thinly slice the chives.
HOW TO COOK ๐ณ
Melt the butter in the large pot over medium heat.
Add the diced vegetables to the pot. Lightly season with S&P Seasoning and stew until tender but without color.
- Once the vegetables are tender, add the bone broth to the pot along with 2 cups of water.
- Bring the soup to a boil and turn down to a simmer.
- Drain the Truffle Carpaccio, reserving the oil, and add half of the Truffle Carpaccio to the simmering soup.
- Simmer the soup for 30 minutes.
- Transfer the soup to a blender, add half of the creme fraiche, and blend while hot.ย Blend on high for 2 minutes.
- Strain the soup through the fine mesh strainer into the 2 qt sauce pot and press with a ladle to make sure you get maximum yield.
- Repeat this blending and straining process until all soup has been blended.
Reheat the soup and adjust the seasoning with S&P Seasoning, truffle oil, and lemon juice.
- Ladle the soup into soup bowls, top with a dollop of creme fraiche, a few slices of Truffle Carpaccio, and a sprinkle of chives and enjoy alongside some crusty bread!!