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Truffle Soup

  • Vegetable Bouillon 0.8 l
  • Crème Fraiche or Cooking Cream 400 ml
  • Parmesan Cheese, grated 100 g
  • Truffle Paste 150 g
  • Fresh Chervil


  • Firm Bread Like Sourdough or Focaccia
  • Parmesan Cheese, grated
  • Olive Oil
  • Sea Salt


  • Fresh Herbs
  1. Truffle Soup

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

    • 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 crostinis.
    • 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. Plating

    • Pour the soup in a bowl.
    • Finish with fresh chervil leaves.
    • Sprinkle fresh herbs on the crostinis.
    • Serve together.