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Soup with Celery and Truffle

Weight Ingredients
1 p. l. olive oil
1 pc. thyme connection
2 pcs. bay leaf
1 pc. garlic clove
1 pc. celery (peeled and chopped) about 1 kg.
1 pc. potato (peeled and chopped)
1 л fennel broth
Chapter 1 onion (chopped)
100 ml. soy sauce
1 p. l. truffle paste
In a large saucepan, heat the butter over low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 minutes until soft.
Stir in the garlic and cook for another 1 minute, then add the celery and potato. Mix everything well and season with a large pinch of salt and pepper. Pour in the stock and bring to the boil, then simmer for about 30 minutes until the vegetables are completely tender.
Remove the herbs, then add and stir in the cream, remove from the heat and stir until a homogeneous mixture is obtained. Add 1/2 tablespoon truffle paste and taste for flavor - add more if needed. Finally add the crushed hazelnuts.