Goldfields Getaway
31 May, 2022
Roasted Vegetable Soup with Truffle
The secret to a reeeeallly tasty winter soup is to make sure the vegetables ... whatever you choose to use … are roasted until very crispy, crunchy and caramelised before the blending/puree-ing process is done. Ingredients: Almost any vegetable...
The secret to a reeeeallly tasty winter soup is to make sure the vegetables ... whatever you choose to use … are roasted until very crispy, crunchy and caramelised before the blending/puree-ing process is done.
Ingredients:
Almost any vegetable you like!
Here is a recipe using Jerusalem artichokes (from our garden) celeriac and leek.
1 kg Jerusalem artichokes, very well washed!
1 large celeriac – chopped into chunks
Half a pumpkin – chopped into chunks
1 large leek – chopped into chunks
5 large garlic cloves
Extra virgin olive oil
Vegetable stock
Cooking cream
S & P to taste (Black Cat Truffle Salt if you have it!)
To garnish – Black Cat Truffle Aioli (if you have it!), fresh grated truffle
Directions:
Drizzle olive oil liberally over all vegetables distributed evenly over the base of a large baking dish. Sprinkle with salt (truffle salt if possible) and cook them until they’re very crispy, brown and well roasted. Blend well then add stock, more seasoning if required and cream. Heat and serve.
Garnish with a generous dollop of Black Cat Truffle Aioli and lots of fresh grated truffle.