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Ingredients

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Truffle soup

  • Knorr Mashed Potato Flakes 1.0 g
  • Vegetable Bouillon 0.8 l
  • Crème Fraiche or Cooking Cream 400.0 ml
  • Parmesan Cheese, grated 100.0 g
  • Truffle Paste 150.0 g
  • Fresh Chervil 1.0 g

Crostini

  • Firm Bread Like Sourdough or Focaccia 1.0 g
  • Parmesan Cheese, grated 1.0 g
  • Olive Oil 1.0 ml
  • Sea Salt 1.0 kg

...

Preparation

  1. 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
  2. Crostini

    • Half freeze the bread so it's easy to cut into very 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
  3. 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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