Truffled Potato and Apple Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 shallots
- 200 grams Celeriac
- 400 grams starchy potatoes
- 2 Tbsps butter
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 4 sprigs thyme
- 2 Apple
- 200 milliliters Whipped cream
- 6 drops Truffle oil
- 1 small Truffle (fresh or from a jar)
- fresh thyme (for garnish)
Preparation steps
1.
Peel and dice shallots, celeriac and potatoes. Melt butter in a saucepan. Add shallots, celeriac and potatoes and sauté briefly. Deglaze with broth and season with salt and pepper. Add thyme sprigs. Cook until potatoes are tender, about 15 minutes.
2.
Meanwhile, peel one apple, then halve, remove seeds and chop. Stir into soup about 5 minutes before the end of the cooking time.
3.
Remove thyme sprigs from soup and puree. Stir in cream, bring to a boil and season with salt and pepper. Flavor with truffle oil.
4.
Rinse remaining apple, then halve, remove seeds and finely chop. Divide soup among bowls, sprinkle with diced apple and shave truffle over each serving. Garnish with fresh thyme.
