Blog
Cream of Truffled Parsnip Soup in Mini Verrines

Cream of Truffled Parsnip Soup in Mini Verrines

A subtle marriage of sweet root vegetables and the potent truffle, it’s the perfect winter soup to enjoy around the fire, basking in the warm glow of being among your favourite people.

 

Preparation time: 15 minutes • Cooking time: 30 minutes

Serves 4

 

Method

  1. Wash and peel the parsnips, then slice evenly.
  2. In a saucepan, fry these slices with a drizzle of olive oil.
  3. Add the stock and leave to simmer until the parsnips are very soft.
  4. Blend the parsnips with enough stock to get a creamy consistency.
  5. Just before serving, pour the hot velvety soup into the verrines and swirl in some honey and olive oil with white truffle. Sprinkle with fleur de sel, chervil sprigs and slivers of white truffle on the top.
  6. Serve as a “healthy” and delicious starter.

 

Note from the Chef

If you’re lucky enough to have fresh truffles to hand (like the fine Burgundy truffle in the picture), you can give your cream soups an even stronger truffle taste. This recipe also works well with Jerusalem artichokes, swedes, celeriac and other root vegetables. If you prefer a milder vegetable taste, just add a drop of cream.

 

Photographies : Aimery Chemin • Stylisme culinaire : Coralie Ferreira

Previous Next
Are you on the right place?
You are browsing a different country site from your current location.
Select the country suggested if it is indeed the country of your delivery address:
Suisse
Select your prefered language
CH_FR CH_EN CH_DE
France
Select your prefered language
FR_FR FR_EN
España
Select your prefered language
ES_ES
Deutschland
Select your prefered language
DE_DE
Italia
Select your prefered language
IT_IT
United Kingdom
Select your prefered language
UK_EN
Belgique
Select your prefered language
BE_FR BE_NL