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This simple but satisfying soup is a delicious way to sample the luxurious taste of truffles, and is best served with cheesy focaccia crostini.


Watch the Truffle Potato Soup with Crostini recipe video

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Knorr Mashed Potato Flakes not only adds flavour to the truffle soup; it also acts as a thickener to give it an appealing texture that goes amazingly well with crostini. Watch the video below to learn how to make the perfect crostini to complement your soup.


Get a tip on creating the best crostini!

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Chef’s tips & techniques

  • Instead of truffle, you can use mushrooms or celery root.
  • The soup works well as an appetiser too – simply serve in small cups.
  • For the crostini, use olive oil, Parmesan cheese and salt.
  • Nutritional tip: To make a lighter soup reduce the amount of cream and serve with more vegetables.

 

FAQs

Why should I use crème fraiche instead of regular cream in truffle soup?
Crème fraiche is a sour cream that gives soup a fresher taste compared to regular cream.

 

Ingredients

Truffle soup

  • Knorr Mashed Potato Flakes
  • 0.8 litre vegetable bouillon
  • 400ml crème fraiche or cooking cream
  • 100g grated Parmesan cheese
  • 150g truffle paste
  • Fresh chervil


Crostini

  • Firm bread like sourdough or focaccia
  • Grated Parmesan cheese
  • Olive oil
  • Sea salt

 

Preparation

Truffle soup

  • Bring the vegetable bouillon to a boil
  • Add the crème fraiche and truffle paste
  • Bring to boil
  • Add Knorr Mashed Potato flakes to bind the soup
  • Let it boil for a few minutes
  • Keep adding Knorr 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 light
  • Season with salt and pepper if necessary


Crostini

  • Half freeze the bread so it’s easy to cut very into thin slices
  • Place the slices on baking paper
  • Drizzle some oil
  • Grate the Parmesan on the crostini
  • Sprinkle some sea salt
  • Bake the crostini for 15 minutes at 170°C
  • Check if they are crispy. If not, bake a little longer

 

Assembly

  • Pour the soup in a bowl
  • Finish with fresh chervil leaves
  • Sprinkle fresh herbs on the crostini
  • Serve together Parmesan cheese

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