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
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